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Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Mix the flour, baking powder, sugar, vanilla sugar and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr.
Mix the apples, sugar, cinnamon and lemon juice.
Halve the pastry. On a lightly floured surface, roll out one half to approx. 4 mm thick, place in the prepared tin. Press the dough in well around the edges and prick the base firmly with a fork. Spread the filling over the pastry base. On a lightly floured surface, roll out the remainder of the dough to approx. 4 mm thick, cut into 6 strips (each approx. 6 cm wide), lay on top of the filling. Press down firmly at the edges, brush with egg yolk.
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the pie onto a cooling rack and leave to cool completely.
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