Dirndl Kitchen

Make the Dough
0 Preheat the oven (conventional setting) to 200° C or 390° F. Grease your springform pan with some butter (I also like to use parchment paper on the bottom layer before clipping it in). Knead together all dough ingredients.
9 Set aside ⅓ of the dough and roll out the rest in a large circle to cover the inside and some of the sides (about 2 inches tall) of the springform. Poke the bottom crust several times with a fork. Put in the fridge to stay cool.
Make the Filling
1 Peel, quarter, remove the core, and cut apples into 1/4 inch wide wedges. Mix with the lemon juice.
12 Toast the almond slices or flour in a pan on medium heat, stirring occasionally. Then toss together with the apples and remaining filling ingredients and distribute onto the bottom crust.
6 Spread them out and push down on the apples to create a somewhat uniform top. Roll out the top crust and lay over the apples, then cut around the rim and push the edges down (I use a spoon to help get the edges straight.
8 Bake for about 50 minutes, then allow cooling completely in the form (about 2 to 3 hours).
Let Cool & Glaze
10 Remove the cake from the pan and transfer to a cake plate. Stir together the powdered sugar and lemon juice for the glaze and brush onto the baked top layer.
11 If desired, garnish with more toasted almond slices. If you have any leftover crust, you could also cut out some fun shapes with cookie cutters and garnish the cake with those too. I meant to do that and completely forgot :-D.