Juicy Covered Apple Cake

Ingredients

• 300 g spelt whole‑grain flour
• 0.5 tsp Salt
• 130 g raw cane sugar
• 125 g butter
• 125 ml milk
• 2 tbsp whole‑grain breadcrumbs
• 1 kg tart apples
• 2 tbsp lemon juice
• 0.5 tsp ground cinnamon

Instructions

1. 1.

   For the dough, mix the flour with salt and 100 g of sugar. Cut the cold butter into cubes and add it, kneading it into the flour. Then add enough milk until the dough is smooth but not sticky. Divide the dough into two parts and roll each out. If needed, grease the pie tin, line it with one half of the dough and sprinkle with breadcrumbs.

2. 2.

   For the filling, wash, peel, halve, core, and cut the apples into pieces. Mix the apple pieces with lemon juice, remaining sugar, and cinnamon, then spread them over the dough. Place the second rolled dough half on top of the apples. Press the upper edge of the dough together with the lower edge to seal it well and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 40 minutes until golden brown. Remove from the oven, dust with powdered sugar if desired, and serve warm.