German Apple Pie (gedeckter Apfelkuchen - Apfelkuchen mit Decke)

Ingredients:

• 300 gram all-purpose flour (sifted)
• 250 gram sugar
• 150 gram butter
• 1 egg
• pinch of salt
• 750 gram apples
• juice of 1 lemon
• ½ teaspoon cinnamon
• 50 gram currants
• 50 gram sliced almonds
• 125 gram ground hazelnut
• 2 tablespoons of apricot jam
• 4 tablespoons powdered sugar
• 2 tablespoons Kirsch-schnapps (or rum)
• optional: 125 g marzipan, 100 g candied ginger
• spring from pan (25 cm / 10" diameter)

Instructions:

• mix the flour, 150 gram of the sugar, butter, egg, and salt, and knead into a dough
• cover the dough and put in the refrigerator for 2 hours
• preheat oven to 200 °C (390 °F)
• roll out about one thirds of the dough and cover the spring form pan's bottom (do not grease the pan)
• prick the dough-bottom with a fork
• bake for 15 minutes on the second level from the bottom of the oven
• peel the apples, remove the core, and quarter
• steam the apples with the remaining sugar, lemon juice, cinnamon, currants, nuts, and some water
• optional: cut the candied ginger and/or the marzipan into small pieces and mix in with the apples
• roll one third of the dough into a strip and cover the wall of the pan with it, pressing it into the bottom dough
• make a ball of the remaining dough, and roll out to make a cover for the pie
• cover the bottom of the pan with the apples
• cover the apples with the dough
• bake for another 30 minutes
• cool off in the pan
• heat up the marmalade and spread over the pie
• let the marmalade cool off
• mix the powdered sugar with the schnapps (may need a little water) and glaze the pie with it [Carolyn Chase]