For the Shortcrust Pastry

500 g flour
300 g powdered sugar
300 g butter
2 eggs
1 packet vanilla sugar

For the Apple Filling

3 kg tart apples
140 g sugar
2 packets vanilla sugar
Juice of 1 lemon
1 teaspoon cinnamon
Optional: raisins

For the shortcrust pastry, knead the flour, powdered sugar, butter, eggs, and vanilla sugar into a smooth dough. Form the dough into a ball and let it rest in the refrigerator for about 30 minutes. Then, halve the dough and roll out both halves to the size of a baking sheet.

In the meantime, peel, core, and thinly slice the apples. Mix with sugar, vanilla sugar, lemon juice, and cinnamon. Raisins can be added if desired.

Place one half of the rolled-out dough on a baking sheet and prick it several times with a fork. Preheat the base for about 6 minutes at 170 °C. Then, spread the apple filling evenly over it.

Carefully place the second sheet of dough over the apples. This is easiest if the dough is rolled onto a rolling pin and then unrolled over the filling. Brush the surface with whisked egg and bake the apple pie at 170 °C for about 40 minutes.



Serving Suggestion
Lightly dust with powdered sugar before serving. The apple pie tastes especially good warm with a scoop of vanilla ice cream or a dollop of whipped cream.