John Myers
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Granny’s Covered Apple Pie
The perfect granny’s covered apple pie recipe with a picture and simple step-by-step instructions.
Bottom and lid
- 300 g Flour
- 150 g Butter or margarine
- 1 Egg
- 1 Pr Salt
- 1 packet Vanilla sugar
- 100 g Sugar
- 2 Teaspoon (level) Baking powder
filling
- 1,5 kg Apples – Boskoop
- 2 tbsp Sugar
- 0,5 teaspoon Ground cinnamon
- 2 tbsp Raisins
- 1 tbsp Water
- 2 tbsp Rum
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- 1 Egg yolk
- Make a shortcrust pastry from the above ingredients and chill a little
- Peel the apples, cut into cubes and sauté with 2-3 tablespoons of sugar, cinnamon, raisins and water. Let it cool down and add rum to taste
- Roll out half of the dough and place in a size 28 springform pan. Prick the base several times with a fork and bake for 10 to 15 minutes
- Roll out the remaining dough into a dough lid and form a roll as thick as a finger. Place the rolling pin in the springform pan on the baked base and press down about 3 cm on the edge
- Pour the apple filling, place the dough plate on top and brush with a little whisked egg yolk
- Bake in a preheated oven at 220 ° C for about 25 minutes
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