Swabian "apple beetroot"

Ingredients for 1 servings:

• 400 g flour
• 50 g sugar
• 50 g butter, melted
• ½ cube of yeast
• 2 pinches of salt
• 1 large egg(s) or 2 small eggs
• Milk, lukewarm
• 6 pieces of rusk
• Sugar
• butter flakes
• 5 apples

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

simple apple pie with yeast dough base

It’s a very old recipe from my great-grandmother, and it’s probably been passed down through many generations. Briefly mix the eggs, sugar, salt, and melted butter with a wooden spoon. Then add the flour. Mix a little milk with the yeast and add it to the flour. Continue to work the mixture with the wooden spoon, adding milk continuously until an elastic dough forms. Continue to work with your hands, adding more milk if necessary; the dough shouldn’t stick and should pull away from the sides of the bowl. Let it rise with the lid on the bowl until it has doubled in size. Now roll out the dough to the size of a rectangular baking sheet and place it in the greased baking sheet. Finely grind the rusk in a blender and spread half of it over the dough. Peel the apples, remove the cores, and cut them into thin slices, then place them on the dough. Sprinkle the slices again with rusk and a little sugar. To make the beetroot moist, sprinkle with butter flakes on top. It is baked at 175°C for about 30 minutes, top and bottom heat.