Covered Apple Pie

For the apple pie, first prepare the short pastry. To do this, sift the flour onto a board, add the butter – just briefly crumble. Add the sugar, vanilla and salt and knead together just briefly.

Do not knead too long or the dough will be warm and therefore possibly burnt. Form a roll, wrap in plastic wrap and let rest in the refrigerator for about 1 hour.

Meanwhile, peel the apples and slice very thinly. Immediately sprinkle with freshly squeezed lemon juice and mix with vanilla sugar, powdered sugar, cinnamon and cardamom powder.

Heat in the microwave for 2 minutes. (Alternatively, steam briefly.) Preheat oven to 200 °C. Divide the dough into 2 parts and roll each out very thinly. (Works well between 2 layers of baking paper).

Spread the apple mixture on the lower dough sheet (hold back any juice that has escaped) and place the second dough sheet on top. Prick regularly with a fork.

Bake for about 35 minutes – the part should remain rather light.

Preparation Tip:

If there is any juice left over from the apples, this "syrup" can be splashed on wonderfully with cool water and enjoyed!

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