German Apple Pie

Apples for it need not be too large in order to look spectacular on the surface. But fragrant is desirable.

Ingredients

• Apples - 700g approx
• Lemon juice - 3 tablespoons
• Raisins, dried cranberries, honeysuckle, etc. - 50g
• 30g melted butter
• 125g butter at room temperature
• 3/4 cup sugar
• Vanillin
• 1/8 tsp salt
• 1 tbsp lemon or orange peel
• 3 eggs
• 1.5 cups flour + 5 tablespoons flour separately
• 2 tsp baking powder
• 1-2 tbsp milk
• 2 tbsp. apricot jam
• 1 tbsp water

Directions

1. A baking pan with a diameter of 28 cm. Heat the oven to 180 degrees. Peel and seed apples and quarter them. Make thin deep cuts along the surface, but so that they do not break up into pieces (accordion). Lubricate the surface with lemon juice to avoid darkening.
2. For the test. Mix flour, baking powder. In another container, beat the butter with sugar, vanilla and zest. Add eggs one at a time. Beat until fluffy. Add half the flour and st. l. milk, mix. Add the remaining 5 tbsp. l. flour. The dough should have the consistency of thick sour cream - drip from the spoon with ribbons. If it is liquid, add a little flour, if thick - 1 tbsp. l. milk. Put the dough in a greased or lined mold, flatten.
3. Lay out the quarters of apples beautifully over the entire surface, pressing a little inward, but so that there is at least 1.5 cm from the sides (the dough should rise there when baking, if you put it close to the side, but after baking the apples will fall out from the edges). Grease the top with melted butter with apples, sprinkle with raisins or whatever berry you have. Bake for about 45-50 minutes until dry.
4. Remove the dish from the oven. Mix the apricot jam with water and brush the entire surface of the hot pie with the jam brush. He will acquire a beautiful color scheme. Remove the cake from the mold and refrigerate. Cut the pie already chilled to keep the apples whole.