Sheet pan apple pie by Sarah

Ingredients for 1 servings:

• 250 ml milk
• 1 cube of fresh yeast (42 g)
• 175 g sugar
• 500 g flour
• 1 pinch of salt
• 200 g butter
• 1 egg(s)
• 1 packet of vanilla sugar
• 1.2 kg apples (e.g. Jonagold)
• ½ lemon(s), the juice
• 25 g granulated sugar
• Lemon balm, for decoration
• Flour , for the work surface
• Fat, for the drip pan

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Heat the milk. Crumble the yeast into 100 ml of lukewarm milk and mix with 20 g of sugar. Cover and let rise in a warm place for about 15 minutes. Pour the flour, salt, 80 g sugar, 75 g softened butter in flakes, 150 ml lukewarm milk and the egg into a bowl. Add the yeast starter and knead until the dough pulls away from the sides of the bowl. Cover the dough and let rise in a warm place for about 30 minutes. In the meantime, cream together 125 g butter, 75 g sugar and vanilla sugar until creamy. Peel, quarter and core the apples. Cut the quarters into wedges and drizzle with lemon juice. Knead the dough. Roll out on a floured surface to the size of the roasting pan. Place the dough on the greased roasting pan and press the edges firmly. Spread half of the buttercream in flakes evenly over the dough. Place the apple slices close together on top. Spread the remaining buttercream in flakes on top. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) for 25-30 minutes. Shortly before the end of the baking time, sprinkle the cake with sugar. Let cool. Decorate with mint.