Covered Apple Pie

A great cake recipe for any occasion:

Knead the dough ingredients first with a hand mixer, then with your hands to make a smooth dough and form it into a ball. Divide the ball into two halves. Flour a springform pan (28 cm ø) or a flat metal cake plate (which is heat resistant). Roll out the dough halves on it. Press a cake ring (or metal cake rim, same 28 cm ø) on top and remove excess dough. Remove the rim again and bake the dough in the heated oven for about 20 to 25 minutes at 180 °C convection oven.

When the base has cooled, place the steamed and drained apples on top and spread evenly and sprinkle with the cinnamon-sugar mixture.

From scratch, roll out the second ball of dough on another floured springform pan base (or a round metal plate). The round metal base must be thickly floured, because it will be used to fold the short pastry over the cake like a lid. It should cover the sides like a dome. Press the dough lightly and cut any overhanging pieces at the bottom into small pieces. If the dough is torn in places, you can patch it with leftover pieces.

Mix the egg and brush the surface of the cake with it. Bake the apple pie in a heated oven at 180 degrees Celsius for about 25 minutes.

Tips: – Stew the apple pieces with very little apple juice or water (the bottom of the pan should be covered with liquid only about half a centimeter).

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