How to make
A nice recipe for a juicy Old Berlin-Style Apple Pie that is crispy all over, to make it something special.
First put the flour into a mixing bowl, add the sugar, butter cubes, cinnamon and lemon juice and quickly process it into a dough with dough attachments in a food processor.
Then shape the butter pastry dough into a flat shape, wrap it in cling film and chill it in the fridge for at least 30 minutes.
Meanwhile, peel the apples, cut them into quarters, remove the core and cut them into small slices or cubes. Pour the lemon juice over the apples in a bowl and mix with the cinnamon, rum, raisins and if you like blackcurrant, add it as well.
Then preheat the oven to 390°F (200°C) (180°C for an oven with a fan) and grease a baking mold with butter.
Then roll out 3/4 of the chilled dough thinly on a floured work surface. Put the remaining dough back in the refrigerator.
Cover the bottom of the springform pan with the dough and make a small border with the dough - pierce the dough a few times with a fork.
To bake the pie base, cover the dough with a cut piece of baking paper, fill the peas on top and bake in a preheated oven for about 10 minutes.
After the baking time is up, remove the peas and baking paper and spread the finished apple mixture on the butter pastry dough base.
After that, sprinkle the work surface with the rest of the flour, roll out the rest of the cooled dough on it, cut it into strips (about 1 cm wide) and place them like a grid over the apples.
Finally, beat the yolk and use it to coat the top of the pie. Place the apple pie Altberliner back into the hot oven and bake it for about 50 minutes.