Sugar-Crusted Apple Pie

Ingredients for 8 servings:

• 4 cups flour
• 1 tsp salt
• 250 g butter
• ½ cup(s) water, cold
• 1 egg(s)
• 2 tbsp vinegar (apple cider vinegar or white wine vinegar)
• 8 cup(s) apple, peeled, pitted and sliced ​​(maybe a little more or less)
• 1 ½ cup(s) sugar , (1) (maybe a little more)
• 2 tbsp flour
• 3 tsp cinnamon
• 6 tbsp butter, cut into small pieces
• 2 tbsp sugar , (2)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Covered apple pie

For the dough, first mix the flour with the salt. Now add the butter to the flour and quickly rub everything into small crumbs. Mix the water, egg, and vinegar in a small bowl. Now add this to the flour-butter mixture and quickly combine everything until you have a smooth dough. Divide the dough in half. Chill the dough for at least 1 hour in the refrigerator. I roll out both pieces of dough immediately. One sheet should be the size of the dish, the second I roll out a little thinner, and this will then become the lid. I place the smaller sheet in the dish and only then put it in the refrigerator. I wrap the lid in foil and also put it in the refrigerator. Preheat oven to 180°C. Mix the apple pieces, sugar (1), flour, and cinnamon. Now pour this mixture into the dish lined with part of the dough. Place the dough lid on top and press the edges together firmly. Cut 3 to 6 slits in the lid. Spread the sugar (2) over the lid. Bake the cake for about 50 minutes. If the apple pieces are moist enough, the liquid will slightly seep out of the cracks in the dough during baking. Let the cake cool for about 20 to 30 minutes. We liked the cake better on the second day!