Moist, covered apple pie

Ingredients for 1 servings:

• 300 g flour
• 2 tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 tbsp milk
• 150 g margarine
• 4 floury apples
• 1 package applesauce, approx. 700 g
• Cinnamon and sugar
• Raisins
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple, made from shortcrust pastry

Preheat oven to 200°C and grease a 26 cm springform pan. Combine flour and baking powder, making a well in the center. Add sugar, vanilla sugar, egg, milk, and margarine, and knead everything with the dough hook of a hand mixer until a smooth dough forms. Roll out this dough thinly and use the springform pan to cut out the “top” of the cake and set it aside. Line the springform pan with the remaining half of the dough, leaving a 3-4 cm high edge. Bake the base for 15 minutes. Meanwhile, peel the apples, core them, and cut them into small pieces. Mix with the applesauce and season with cinnamon and sugar. If desired, add raisins. Once the base is ready, spread the apple mixture on top, place the shortcrust pastry lid on top, and gently press it down into the sides. Bake for another 30 minutes. Let cool briefly. Tastes delicious both warm and cold. Variation: Instead of apples, you can also use cherries. Drain 1 jar of sour cherries, bring 1/4 liter of the juice to a boil, thicken with 2 tablespoons of cornstarch, and season with 1 tablespoon of sugar and a packet of vanilla sugar.