Covered apple pie from the tray with apple compote


600 g wheat flour type 405
1 packet of baking powder
250g sugar​
1 packet of vanilla sugar

1 pinch of salt
2 eggs
260 g butter , softened

Ingredients for the topping:
3 glasses of apple compote (355 g per glass)
1 packet of pudding powder vanilla flavor

Ingredients for the icing:
200g powdered sugar
1 lemon juice from it
40 g sliced ​​almonds


Preparation of the dough:
First mix the flour with the baking powder, sugar, vanilla sugar and salt.
Then add the soft butter and the two eggs and knead everything into a firm dough.

Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes .
Then divide it into two equal parts and put one part aside wrapped in cling film.
Place the baking paper on your baking tray beforehand and fold it at the edges so that you know how big the baking tray is when you roll it out.

Then roll out one half directly on the baking paper until it extends slightly beyond the folded edges. To prevent the dough from sticking to the rolling pin, you can simply place an additional layer of baking paper on top of the dough and roll it out through the baking paper.

Cut away any excess dough on the sides and use it to shape the corners. When the dough is the size of the baking tray, you can simply pull it onto the baking tray using the baking paper.
Then prick the dough with a fork at a distance of about 2 cm.
Roll out the second half of the dough in the same way, without piercing the dough with a fork.

Gedeckter Apfelkuchen vom Blech

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