Covered Apple Pie

For the shortcrust pastry, quickly knead a dough from the ingredients and let it rest in a cool place for about 1/2 hour.

For the filling, peel, core and slice the apples and mix with the lemon juice.

Heat the butter in a pan and briefly toss the apples in it along with the sugar and cinnamon. Let the apple mixture cool down.

Meanwhile, divide the dough in half and roll out each half to the dimensions of a baking sheet.

Place one half of the rolled out dough on a baking sheet lined with baking paper and spread the apple filling on top. Keep the juice back and do not use it, otherwise the cake will soften too much!

Brush the edges of the shortcrust pastry with beaten egg. Cover the cake with the 2nd half of the shortcrust pastry, pressing the edges well together.

Brush with beaten egg and sprinkle with sliced almonds.

Bake in the preheated oven at 180 °C for about 45 minutes until golden brown.

Preparation Tip:

The apple pie tastes even better refined with a little cinnamon. The amount of sugar used depends on your own taste and the sweetness of the apples used.

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