Covered mini apple pie

Ingredients for 1 servings:

• 290 g flour
• 150 g butter
• 90 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 40 g raisins
• 1 tbsp rum
• 800 g apples (in pieces)
• 300 ml apple juice
• 2 packets of pudding powder (vanilla)
• 90 g sugar
• some lemon juice
• Breadcrumbs for the mold and the dough
• 1 egg(s) (separated)
• 1 tbsp cream
• Powdered sugar for the icing
• Rum for the topping

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

small but nice

The cake is for a 20cm diameter springform pan! For the dough, first cut the cold butter into pieces, knead it with flour, egg, baking powder, and sugar to form a smooth shortcrust pastry, and then wrap it in aluminum foil and refrigerate for 30 minutes. Soak the raisins in rum and let stand. For the apple filling, peel the apples, quarter them, core them, then cut them into small pieces/dice. Sprinkle with lemon juice to prevent them from overbrowning. Bring the apple juice and sugar to a boil, add the apple pieces, and simmer for 5 minutes (depending on how firm the apples are). Thicken the mixture with vanilla pudding. Fold in the raisins and let everything cool completely. Grease the springform pan thoroughly and sprinkle with breadcrumbs. Remove the shortcrust pastry from the refrigerator and roll out 2/3 of the dough. Preheat the oven to 200°C (400°F). The circle should be approximately 24-26cm in diameter so that the base and edges are completely covered (if possible, leave some overhang as a finish or transition to the lid). Prick the base a few times with a fork and then sprinkle with breadcrumbs. Pour the cooled apple mixture into the dish, roll out the last third of the dough and place it on top of the mixture as a lid. As described above, fold over any excess dough, mix the egg yolk with the cream and brush it over the dough, place the lid on top and press down firmly. Then brush the lid with the remaining egg and cream mixture and bake for 50 minutes at 200°C (top/bottom heat). If it gets too brown, cover with baking paper. After baking, let it cool completely in the dish and carefully loosen the edges of the springform pan. Mix the glaze and spread it thickly on the lid and sides (everyone likes it their own way, so no quantities are given).