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200g Stork packet
Preheat the oven.
Cut the Stork into small pieces. Sieve the flour into a large bowl. Add the Stork and rub in until mixture resembles fine breadcrumbs. Add the sugar and egg yolk. Mix everything together with a palette knife or use a food processor. When the mixture forms a dough, wrap in cling film and leave in the fridge for 30 minutes.
Chop the walnuts coarsely. Peel the apples, remove the cores and cut the apples into thin wedges. Mix the apple slices with sugar, cinnamon, raisins and walnuts.
Dust the work surface with a little flour and roll 2/3rds of the dough into a thin circle of about 30 cm.
Neatly cover the prepared springform tin with the dough (if the dough breaks, press it firmly together again).
Sprinkle the breadcrumbs onto the base and fill with the apple mixture.
Roll out the remaining dough and cut it into strips about 1 cm wide and lay them crosswise on the apple pie to make a lattice. Press the ends firmly into the edge.
Bake in the preheated oven for 40-50 minutes until cooked. Leave the pie in the tin for 10-15 minutes and remove the edge of the spring form. Cut the cake (hot or cold) into 12 slices.