The Best German Apple Cake: Covered Apple Cake from Grandma’s Recipe Book

In a large bowl, combine flour, sugar, and a pinch of salt. Add the cubed cold butter and rub it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Add the egg and vanilla extract, and mix until a dough forms. If the dough is too dry, add a little cold water to bring it together.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.

Prepare the Apple Filling:

Peel and core the apples, then slice them into thin wedges. Toss the apple slices in a bowl with sugar, cinnamon, and lemon juice. If you prefer a thicker filling, mix in the cornstarch at this point.

Assemble the Cake:

Preheat the oven to 180°C (350°F).

Roll out 2/3 of the chilled dough on a floured surface to fit a round 9-inch (23 cm) tart or cake pan. Press the dough into the pan, ensuring it covers the bottom and sides.

Pour the apple filling into the prepared dough base, spreading it out evenly.

Roll out the remaining dough and place it over the apples to cover the filling completely. Press the edges of the dough together to seal.

Cut a few small slits in the top of the dough to allow steam to escape during baking.

Bake the Cake:

Bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the apples are tender.

Let the cake cool for at least 30 minutes before removing it from the pan. Dust with powdered sugar if desired before serving.

Serving and Storage Tips:

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