I am convinced that your guests will be delighted with this apple pie. A bit of a hassle to bake, but worth it.
- 100 g brown sugar (used in two 50 g portions)
- 1.5 kg of peeled (and grated or chopped) apples
- 1 pinch of salt
- 1 pinch of nutmeg
- ½ teaspoon of cinnamon
- 1 pinch of clove powder
- 3 tablespoons of rum (54% or 1 tablespoon of straw rum)
- 100 g raisins
- 40 g corn starch (or potato starch)
- 50 g of water
- 350 grams of 405 flour
- 150 g margarine
- 2 teaspoons of baking powder
- 100 g fine sugar
- 1 packet of vanillin sugar
- 1 pinch of salt
- 1 egg
- 1 egg white (please separate the yolks to coat the cake)
- Mix 50 g of brown sugar, vanilla sugar, salt, clove powder and cinnamon together.
- Mix the apple pieces and optional ingredients together and leave to work for 1 hour.
- Braise the whole thing with a little water in a saucepan for about 1 hour on a small fire.
- At the same time as the apples are cooked, the dough is worked on. Put margarine at room temperature with eggs in the mixing bowl and slowly knead.
- When the dough is smooth, wrap it in cling film and leave in the refrigerator for an hour.
- Remove the stewed apple pieces from the stove. Mix the cornstarch with the water and the remaining brown sugar and add to the saucepan and mix very well.
- The whole thing must lie at least an hour before use.
- Remove the batter from the refrigerator. Spread 2/3 of the dough evenly in a 26 cm springform pan.
- Put the mold back in the refrigerator for 15 minutes.
- Heat open to 175 degrees Celsius.
- Bake dough for 13 minutes.
- Take out of the oven and let cool for 15 minutes.
- Add the filling.
- Roll out 1/3 of the dough and pour over the cake.
- Mix the egg yolks with a little water and sugar and brush the cake.
- Bake for 45 minutes.
I usually serve with a little vanilla sauce.