German Apple Pie with “Cover”
For this German Apple Pie with a “cover” (as we say) all credit has to go to my mum. I didn’t actually make it but I was heavily involved in eating it. (And not just one or two pieces.)
- 350g flour
- 2 tsp baking powder
- 80g sugar
- 1 egg
- 170g margarine
- 2 tbsp almonds (julienne)
- 800g apples (peeled and cut “julienne” style, or roughly grated)
- 3 tbsp sugar
- 2 tbsp cinnamon
- 1 egg yolk
- 100g icing sugar
- pinch of salt
- lemon juice
- Prepare a short crust from the first 6 ingredients. Once done, put away to cool.
- Wash apples, peel, remove stones and grate.
- Use more than half of the dough and roll it out on an even surface. (Works really well between two pieces of cling film, which are easy to remove afterwards.)
- Place the dough into a greased springform baking tin and pull up the sides slightly along the rim. Use a fork to repeatedly prick the dough.
- Now put the apple mix together with the almonds and cinnamon inside the tin.
- Roll out the remaining dough (again, between to pieces of cling film) and place it over the apple mix inside the tin.
- Repeatedly prick the dough. Whisk the egg yolk & milk and coat the dough with it.
- Bake for 50 to 60min at 160 to 170°C.
- Mix the lemon juice and icing sugar together and glaze the cake once it has cooled down.
And that’s it. Bon appetit!
Images c/o Fraulein Erika.