PREPARATION
For the shortcrust pastry: cut the cold butter into cubes and knead with the flour, sugar, vanilla sugar, baking powder, lemon peel and salt. Finally work the eggs into the mixture. Chill the dough in the fridge for 30 minutes. Knead once more using your hands and roll out to about 1 cm thick. For the filling: peel the apples, remove the cores, cut into chunks and mix thoroughly with the other ingredients. Squeeze out the filling and place on the central third of the pastry. Fold the other two thirds over the filling so that they overlap by about 2-3 cm. Whisk the egg yolk with the cream and brush the pastry with it. Bake for about 25 minutes in (a fan-assisted) oven preheated to 170 °C.

*Old apple varieties are available from the Thurnerhof. Boscop, Gravensteiner, Kronprinz Rudolf, Renetten, Berlepsch, Maschanzker, Cox Orange, Kalterer and Schafnase apples all grow there. Use the apples in order of ripeness and storage life. If you are unable to obtain any of the old apple varieties, you can use Jonagold apples instead.