Recipe
Requirements:
1 package mix
175g butter or margarine,
1 egg
1kg soft and sour apples (approx. 6)
75g raisins
20g sugar
2-3 tsp cinnamon
flour for the countertop
Kitchen utensils: 24cm springform pan, mixer with dough hooks
Directions:
- Soak raisins in lukewarm water (about 15 minutes) and pat dry.
- Place the rack slightly below center and preheat oven to 165C.
- Grease the spring form with butter or use baking spray.
- Stir butter gently in a mixing bowl and beat the egg in a small bowl.
- Put 2/3 of the egg in mixing bowl along with apple pie mix.
- Knead with a mixer with dough hooks or by hand into a cohesive dough. If the dough is too sticky, you can put it in the fridge for a while.
- Peel apples, remove cores and cut apples into cubes.
- Mix apple cubes with sugar, cinnamon and raisins.
- Line bottom and edge of springform pan with 2/3 of the dough.
- Fill the mold with apple mixture and press it down. Dust counter with flour.
- Roll thin rolls of remaining dough, press it slightly and place it crosswise over the apple mixture.
- Brush the strips and the edge of the cake with the rest of the egg.
- Bake pie 60-75 minutes until golden brown.
Let pie cool for about 1 hour before removing the springform.
Storage tip: Pie can be stored in the refrigerator for 3 days.