Apple Pie - Miele 11 197 290 / 00 Cookbook

Cakes

Apple pie

Preparation time: 100 minutes
Serves 12
For the dough
200 g butter | softened
100 g caster sugar
3 tsp. vanilla sugar
1 medium egg
350 g plain white flour
1 tsp. baking powder
A pinch of salt
For the topping
1.25 kg apples
50 g raisins
½ tbsp. Calvados
½ tbsp. lemon juice
½ tsp. ground cinnamon
50 g caster sugar
For the cake tin
1 tsp. butter
For glazing
100 g icing sugar
1 tbsp. water | warm
Accessories
Springform cake tin,  26 cm
Rack
Cling film
22
Preparation
Cream together the butter, sugar,
vanilla sugar and egg for the dough. Sift
in the flour, baking powder and salt and
knead. Chill the dough for one hour.
Peel and slice the apples into wedges.
Mix with the raisins, Calvados, lemon
juice and cinnamon.
Grease the springform tin.
Divide the dough into 3 pieces. Roll out
the first piece of dough on the base of
the springform tin. Assemble the
springform tin. Make a long roll out of
the second piece of dough and press
around the side of the tin about 4 cm
high. Pierce the base several times with
a fork. Place the third piece of dough
between 2 layers of cling film and roll
out to the size of the springform tin.
Fold the sugar into the apples and
distribute them evenly over the base.
Remove the third piece of dough from
the cling film and place over the apples,
pressing the edges together to seal.
Place the springform tin on the rack
and place in the oven and bake.
Leave to cool in the tin for 10 minutes.
Turn out onto the rack and leave to
cool.
Stir the icing sugar into the water and
spread over the pie.