Cooking & Baking

The "Dinner Pies' book is all savoury...Will this do??

Gedeckter Apfelkuchen "Lattice"



Ingredients

300 g flour
5 tbsp sugar
1 pinch of salt
3 drops of vanilla flavor
80 g Sanella in the winder
100 g natural yogurt
2 tbsp cold water
750 g of sour apples (e.g. Boskop or Jonagold)
1 Msp. (large pinch) Clove Powder
1 pinch of cinnamon
Sanella and flour for the baking dish
A little sugar to sprinkle

Preparation

Take 300 g (10.5 oz) flour, 3 tablespoons of sugar, 1 pinch of salt,
3 drops of vanilla flavor, 80 g (3 oz)of sanella, 100 g (3.5 oz) of
natural yogurt and 2 tablespoons of cold water quickly knead to a
dough. Wrap in cling film and place in the fridge for 30 minutes.

Preheat the oven to 200 °C top/bottom heat (hot air 180 °C). (400°F)
Peel, deseed, quarter and cut into 1 cm thick wedges for 750 g
(1 lb 10.5 oz) of sour apples.

Roll out about 2/3 of the dough round (slightly larger than the baking pan)
on a floured work surface. Place in a baking dish (26 cm Ø) greased with
Sanella and sprinkled with flour and slightly press on the edge about 2 cm high.

Spread the apple wedges evenly on the bottom of the dough. Add 2 Tbsp Sugar,
and a large pinch of cloves. Mix the clove powder and 1 tsp cinnamon and spread
evenly over it.

Roll out the rest of the dough and cut into 2 cm wide strips. Place the strips in
the shape of a diamond on the apple wedges and thus form a lattice. Press
tightly on the sides and sprinkle with sugar. Bake the ready-met apple pie on
the bottom rail of the oven until golden brown for 45 minutes.

The Apple Pie tastes particularly good when it is served hot from the oven
with a portion of vanilla ice cream.

https://www.sanella.de/rezept/gedeckter-apfelkuchen-lattice-254181