Uschi's covered apple pie

Ingredients for 1 servings:

• 500 g wheat flour, type 550
• 1 pack of cream of tartar baking powder
• 1 pinch of salt
• 250 g sugar, fine
• 1 lemon peel, untreated, or Finesse
• 1 pack of vanilla sugar, or real bourbon
• 2 eggs, whole
• 1 egg yolk
• 250 g margarine, soft
• 1 kg apples, sour, finely grated
• 3 tbsp sugar
• 1 lemon(s), juice
• 1 tsp ground cinnamon
• 50 g raisins
• 2 cl rum
• 1 egg yolk
• some milk
• 1 handful of pine nuts or chopped almonds
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

old family recipe

For the shortcrust pastry, mix the flour with the baking powder and knead with the other ingredients to form a smooth dough. Chill for 1 hour. Preheat the oven to 180°C. In the meantime, wash, peel, and core the apples. Finely grate them using a food processor or a hand slicer and immediately drizzle with lemon juice. Mix with the sugar, cinnamon, and rum-soaked raisins. Use 2/3 of the shortcrust pastry to line the edges of a greased 28cm springform pan, prick the edges slightly with a fork, and fill with the apple mixture. Roll out the remaining pastry between two pieces of plastic wrap and cut out a 28cm cake ring. Place this ring on top of the apple filling and press down gently. Whisk the egg yolk with a little milk and gently brush the surface of the pastry with a pastry brush. You can also cut out flowers, etc., from the leftover dough and arrange them on the pastry lid as desired. Finally, brush lightly with the egg yolk/milk mixture and sprinkle with a handful of pine nuts or chopped almonds. Bake the cake in the preheated oven on the second rack from the bottom using top/bottom heat for 15 minutes at 180°C, then reduce the temperature to 175°C and bake for another 35 minutes until golden brown. Do the toothpick test! Leave in the open oven for another 10 minutes, let it cool completely on a wire rack, and only then remove it from the tin. My tip: Bake the cake the day before use, because it tastes even better the second day!