Covered apple pie, my favorite recipe 🥧

The apple pie is and remains a classic that no one can resist!

Apple pie is one of the most popular cakes worldwide. The dish was first mentioned in writing in 1590 when playwright Robert Greene wrote "Your breath is like the smell of apple pie". Even if more than 400 years have passed since these words, apple pie still evokes many pleasant feelings in people today.

The taste of apple pie largely depends on the type of apple you choose to prepare. The Granny Smith variety has a slightly sour taste and is therefore suitable for baking. Firm and aromatic apples like Honeycrisp, Jonagold, Fuji, Gala and Golden Delicious are also ideal for cakes. Apples are always available in the supermarket in Austria. They are either stored or imported from abroad. If you want freshly picked apples for your cake, autumn is the best time to do it. Visit a farmers market or a regional apple farmer to get the freshest fruits, that taste aromatic and intense. The apple pie is particularly popular at this time. As a lukewarm dessert, the cake tastes particularly good in the cold months.

There are many variations of apple pie, I have decided today for the covered version, which tastes all my family and my friends.

Ingredients for apple filling

4-5 apples depending on the size
100 g brown sugar
1 tsp cinnamon (optional)
150 ml water
50 g butter vegan
pinch of salt
Marrow of a vanilla bean

Preparation of apple filling

Bring sugar and water to a boil, add butter and all remaining ingredients. Add butter, salt and the pulp of the vanilla bean.

Add the peeled and pitted apples, cut into small pieces, and the cinnamon and let it cook until the water evaporates and the apples are soft.

Put the cooked apples in a plate and let cool.

Ingredients dough

350 g of flour
250 g butter vegan
150 g white cane sugar
1 pinch of salt
1 egg replacement
finely grated lemon peel

Preparation of dough

Knead all ingredients into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for 30-40 minutes.

Place 2/3 of the dough in a springform pan Ø 24 cm and press flat, pulling the dough up around 2 cm at the edge.

Prick the dough several times with a fork and spread the apples evenly over it.

Roll out the rest of the dough on a floured work surface the size of the springform pan and cover the apples. Prick several times with a fork, brush with vegetable milk and bake in the oven at 170 ° C for 40-45 minutes.