Covered Apple Pie

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190 °C (upper/lower heat); lightly grease a small springform pan (20 cm) with margarine or line it with baking paper.

2. 2

   In a large bowl, mix flour, sugar, vanilla sugar, and salt.

   200 g All-purpose flour50 g Sugar1 packet (8 g) Vanilla sugar1 pinch (0.5 g) Fine salt
3. 3

   Add the cold margarine in pieces to the flour mixture and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.

   80 g Plant-based margarine (cold, in pieces)200 g All-purpose flour
4. 4

   Beat the egg, briefly add it to the flour-margarine mixture, and quickly combine into a smooth dough without over-kneading; if too dry, add 1 tsp of cold water. Divide the dough in half (one half slightly larger for the base), flatten it, and chill in plastic wrap for 5 minutes.

   1 (≈50 g) Egg200 g All-purpose flour80 g Plant-based margarine (cold, in pieces)
5. 5

   While the dough rests, peel, core, and slice the apples; mix with lemon juice to prevent browning.

   300 g (≈2 medium) Apples (tart, peeled, cored, sliced)1 tbsp (15 ml) Lemon juice
6. 6

   In a bowl, gently mix the apples, sugar, cinnamon, and cornstarch until the slices are evenly coated.

   300 g (≈2 medium) Apples (tart, peeled, cored, sliced)30 g Sugar1 tsp (2 g) Cinnamon1 tbsp (8 g) Cornstarch
7. 7

   Roll out the larger half of the dough on a lightly floured surface to slightly larger than the pan and place it in the prepared springform, raising a small edge.

   200 g All-purpose flour
8. 8

   Evenly distribute the apple filling in the dough form and press down lightly to avoid air pockets.

   300 g (≈2 medium) Apples (tart, peeled, cored, sliced)
9. 9

   Roll out the second half of the dough thinly and place it as a lid over the apples, pressing the edges firmly and trimming any excess dough; use a fork to poke a few small holes in the lid.

10. 10

    Beat the egg for brushing and thinly brush the dough lid; optionally sprinkle with coarse sugar.

    1 (≈50 g) Egg for brushing1 tbsp (15 g) Coarse sugar for sprinkling (optional)
11. 11

    Bake the pie on the middle rack for 13–15 minutes until the surface is golden brown and the filling is bubbling slightly. To check for doneness: the edge of the dough should be firm, and the apple slices should be soft.

12. 12

    Remove the pie from the oven and let it rest in the pan for 2 minutes, then remove from the pan and let cool briefly on a wire rack before serving.

Origin & History

Covered pies with fruit have been common in Germany since the 19th century; they originated as practical, transportable versions of open fruit pies. The dairy-free version uses plant-based margarine, which has been a common substitute for butter since the 20th century.