- apples, peeled and sliced - 670 grams
- fresh or frozen raspberries - 180 Grams
- granulated sugar - 3/4 Glass
- flour, as well as flour for the working surface - 1/4 Cup
- fresh lemon juice - 1 st. a spoon
- salt - 1 pinch
- unsweetened shortcake - 1 piece
- butter, cut into pieces - 2 Art. spoons
- large egg yolk - 1 piece
- thick cream - 1 st. a spoon
- sugar for sprinkling - 3 Pinch
Preheat the oven to 190 degrees. Stir the apples, raspberries, sugar, flour, lemon juice and salt in a large bowl, set aside. On a lightly floured surface, roll out 1 disc of dough into 3 mm thick. Cut a circle with a diameter of 30 cm. Put the dough into a pie shape. Pour out the apple mixture. Lubricate with oil. On a lightly floured surface, roll out the remaining disc of dough 3 mm in thickness. Cut a circle with a diameter of 30 cm to lay on top of the apple mixture and gently pinch the edges. Make a few notches on top of the test. Allow to cool for 20 minutes. Beat the egg yolk and cream in a bowl, grease the mixture with the top of the cake. Sprinkle with sugar. Bake until golden brown, 1 hour 10 minutes - 1 hour 20 minutes. Cover the cake with foil, if the top darkens too quickly. Allow to cool on the grill for 4 hours (or all night).
Servings: 8-10