200 g / 7 oz
75 g / 2.75 oz
125 g / 4.5 oz
40g / 1.5 oz
1.2 kg / 2.5 lb
60g / 2 oz
Serves 12 - 306 cal per serving
Prep-time: 20 min. - Total-time: 90 min.
It is best to use tart apples like Braeburn for this caramelized apple pie. From flour, egg yolk, a pinch of salt and butter prepare a shortcrust. Form a ball, wrap it in plastic foil and put it in the refrigerator for 30 minutes.
Cover the raisins shortly with boiling water until they swell. Drain the raisins and soak them in the rum. Squeeze the lemon. Peel the apples, cut them in quarters and remove the core. Drizzle the lemon juice over the apples. Use a 10,5 inch spring pan and cover the base with parchment paper. Take 2/3 from the dough and roll it out between plastic wrap. Put it on the bottom of the spring pan and pierce several times with a fork.
Pre heat the oven to 390 F. Bake the shortcrust base for 10 minutes on the middle rung. Use the rest of the dough to form a long roll. Press it evenly against the side of the pan forming a brim. Cover the bottom of the cake thick with apples.
Melt the butter with sugar and cinnamon. Brush the melted butter mix onto the apples and sprinkle with the drained raisins. Bake for about 50 minutes.