German Apple pie Recipe is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a disk shaped crust or a pastry lattice woven of strips

Ingredients:

1 baking tray with baking under or 1 cup fat

Dough

300 g of room temperature butter

200 g granulated sugar

2 teaspoons bourbon vanilla sugar

½ teaspoon lemon zest

2 eggs (size M)

4 tablespoons milk

600 g sifted flour

10 g baking powder

Covering

8 apples (such as russet)

Juice of 1 lemon

Also Added

Butter for greasing

Flour for editing

1 egg for brushing

Method:

1. From the specified ingredients with a hand mixer or a food processor and a smooth dough. Into a ball shape, wrap in plastic wrap and cool at least 1 hour. lay

2. Preheat the oven to 180 ° F. Top and bottom heat. The Baking sheet and the back part or the roasting pan with butter Grease and dust with flour, this excess flour. tap Peel apples, remove core and cut into eighths and sprinkle with lemon juice so they do not brown.

3. Two thirds of the dough on a lightly floured work surface Sheet size roll with a rolling pin, preparatory to the sheet

and provide smooth press. Depending on the shape of the baking frame switch.

4. The rest of the dough again briefly put cold. The apple slices not quite spread to the edge of the dough.

5. The rest of the dough also on the lightly floured work surface Roll out with a rolling pin, place it on the apples and lightly. press The cake with the beaten egg and coat with a fork.

6. Bake in preheated oven at medium Track about 35 minutes. Then, on a rack let cool and remove from the tin.