Grandma's Covered Apple Pie
Shortcrust pastry, juicy cinnamon apples and icing, the covered apple pie just like from grandma's bakery.
- Preparation
- 30 min
- Cook/bake time
- 55 min
- Total
- 2 hr 25 min
- Difficulty
- Medium
- Calories
Shortcrust pastry, juicy cinnamon apples and icing, the covered apple pie just like from grandma's bakery. A recipe that has worked for generations: crispy shortcrust pastry on the bottom and top, with a thick layer of warmly spiced apples in between.
Step-by-step instructions
- 1
Knead the dough
Quickly knead the flour, cold butter, sugar, egg and salt into a smooth shortcrust pastry. Work as quickly as possible and with cool hands, because the less time the butter has to get warm, the shorter the pastry will be later. Wrap it in foil and chill it for 60 minutes.
- 2
Prepare the apples
Peel the apples, quarter them and cut them into narrow wedges. Mix them with sugar, cinnamon, lemon juice and, if you like, the raisins. The lemon juice keeps the apples nice and bright and gives the filling a fine freshness.
- 3
Line the base
Roll out two thirds of the dough and line a 26 cm springform pan with it. Pull up an edge about 3 cm high, which will hold the filling later. Sprinkle the breadcrumbs on the bottom, because they soak up the apple juice and keep the dough crispy.
- 4
Fill and cover
Fill in the apple mixture evenly. Roll out the remaining dough into a lid, place it on top, press the edges well and prick the lid several times with a fork. The steam can escape through these small holes, otherwise the lid will bulge.
- 5
Bake
Bake the cake at 180 °C top and bottom heat for 50 to 55 minutes until golden brown. Be sure to let it cool in the pan afterwards, because the filling is still soft when warm and would fall apart when cut.
- 6
Glaze
Stir the powdered sugar with the lemon juice until smooth and brush the still lukewarm cake with it. On the warm surface, the icing runs beautifully evenly and becomes wonderfully shiny when it dries.
