Double-Crust Apple Cake (Gedeckter Apfelkuchen)

Ingredients

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• 350 g (2 3/4 cup) all-purpose flour
• 120 g (4.2 oz) granulated sugar
• 1 pinch salt
• 175 g (3/4 cup) butter cold, cut into pieces
• 1 egg large
• 1 tbsp butter softened, for the pan
• 1.5 kg (3.3 lb) tart apples peeled, quartered and cut into 1/4 inch (5 mm) slices
• 70 g (2.5 oz) granulated sugar
• 2 tsp ground cinnamon ground
• 3 tbsp lemon juice
• 1 tbsp cornstarch stirred into the water
• 3 tbsp water cold, for the starch
• 2 tbsp plain dry breadcrumbs for the pastry base
• 1 egg yolk whisked with the milk
• 1 tbsp milk

Method

1. Mix the flour, sugar and salt in a bowl. Add the cold butter pieces and the egg and quickly knead into a smooth dough; if it crumbles, work in a tablespoon of cold water. Set one third of the dough aside, wrap both portions separately in plastic and chill for 45 minutes.
2. Cook the apple slices with the sugar, cinnamon and lemon juice in a large skillet over medium heat for 5 minutes, until they just begin to soften but still have some bite. Stir the cornstarch into the cold water, stir it in and simmer for 1 minute. Spread the filling out on a plate and let it cool completely, at least 30 minutes.
3. Preheat the oven to 350 °F (180 °C) conventional or 325 °F (160 °C) convection, with the rack in the lower third. Line the bottom of a 10-inch (26 cm) springform pan with parchment paper and grease the sides with the butter for the pan.
4. With floured fingers, press the larger two thirds of the dough about 1/6 inch (4 mm) thick into the pan and shape a rim about 1 1/4 inches (3 cm) high. Prick the bottom with a fork and sprinkle the breadcrumbs over it.
5. Add the cold apple filling and press it down lightly. Roll the remaining dough between two sheets of parchment paper into a circle 10 inches (26 cm) across, lay it over the apples and press the edge firmly together with the pastry rim.
6. Whisk the egg yolk with the milk, brush the lid with it and prick the lid several times with a fork so the steam can escape.
7. Bake for 55 to 60 minutes, until the lid is golden brown and the filling bubbles lightly at the holes. A wooden skewer pushed through the lid into the filling should slide into the soft apples without resistance. If the lid gets too dark after 40 minutes, cover it loosely with foil.
8. Let the cake rest in the pan for 30 minutes, run a knife around the edge and cool it completely, at least 90 minutes, before cutting it into 12 slices.

Tip: The filling must be completely cold before it goes in, or it softens the pastry and the lid sinks. Spread the apples thinly on a plate to cool them faster.

Tip: If the shortcrust tears while you line the pan, press it back together with your fingers or patch it with a scrap of dough; tears are barely visible after baking.