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22 Serves 12 | Preparation time: 140 minutes Ingredients Preparation For the dough: 200 g butter | softened 100 g caster sugar 3 tsp. vanilla sugar 1 medium egg 350 g plain white flour 1 tsp. baking powder A pinch of salt For the topping: 1.25 kg apples 50 g raisins ½ tbsp. Calvados ½ tbsp. lemon juice ½ tsp. ground cinnamon 50 g caster sugar For the cake tin: 1 tsp. butter For glazing: 100 g icing sugar 1 tbsp. water | warm Accessories: Springform cake tin, Ø 26 cm Cling film Rack Cream together the butter, sugar, vanilla sugar and egg for the dough. Sift in the flour, baking powder and salt and knead. Chill the dough for 60 minutes. Peel and slice the apples into wedges. Mix with the raisins, Calvados, lemon juice and cinnamon. Grease the springform tin. Divide the dough into 3 pieces. Roll out the first piece of dough on the base of the springform tin. Assemble the springform tin. Make a long roll out of the second piece of dough and press around the side of the tin about 4 cm high. Pierce the base several times with a fork. Place the third portion of the dough between 2 layers of cling film and roll it out to the size of the springform tin. Fold the sugar into the apples and distribute them evenly over the base. Remove the third piece of dough from the cling film and place over the apples, pressing the edges together to seal. Place the springform tin on the rack inside the oven and bake. Leave to cool in the tin for 10 minutes. Turn out onto the rack and leave to cool. Stir the icing sugar into the water and spread over the pie. Settings Automatic programme Cakes | Apple pie Programme duration: approx. 70 minutes Manual Oven functions: Intensive Bake Temperature: 150–160 °C Pre-heat: Off Crisp function: Off Duration: 70–80 minutes Shelf level: 1 Apple pie