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"Covered" Apple Pie

Updated: 6 days ago

Since childhood, I love the gentle smell of warm apple pie in my grandparents' kitchen, it gave me a feeling of warmth and security. As there were numerous apple trees in the garden, there were also many dishes that contained splendid quantities of apples.

When my grandmother died, she left me a small booklet with many recipes. There is one in particular that brings me back to my childhood and to my grandmother's kitchen....

Covered apple pie


For the Compote:

2 - 3 kg mixed (aromatic, juicy, slightly sour) apples


Wash and peel the apples and boil them to a compote, if necessary add sugar, a pinch of lemon, ½ teaspoon of cinnamon, and a vanilla pod.

Let the compote rest in the refrigerator for 2 - 3 days to allow the aromas to develop.


For the Dough:

300 g flour

200 g soft butter

100 g icing sugar

1 egg

Vanilla

¼ teaspoon salt

100 g sultanas soaked in rum or Armagnac


Mix all ingredients well in the food processor.

Pour half of the dough into a springform pan as a bottom. Form the other half of the dough to a flat top.

Leave both to rest in the fridge for one hour


Preheat the oven to 160 degrees ( convection oven).


Mix the compote on the bottom with the sultanas

spread on the cake base

put the cake layer on top

Press on the rim and bake in the oven for about 40 - 45 minutes until the top is slightly brown.


For the Glaze:

1 green lime

Icing sugar

Mix the lime juice and icing sugar to a viscous paste and spread it all over the top of the cake.

Voila.....! Enjoy it....



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