dough:
250 g flour
150 g butter
50 g sugar
1 egg
1 pn salt
lemon peel, finely grated
filling:
bread crumbs
1 kg apples, finely sliced
1 tb vanilla sugar
1/2 tb aniseed, if desired
icing:
100 g powdered sugar
lemon juice, as needed
crystallized citric acid, finely ground, as desired
Using a food processor, prepare the dough. Divide into halves, flatten each piece, wrap with foil and chill at least 30 minutes.
Roll one piece of dough to a circle. Press into a greased 26 cm springform pan. Spread with bread crumbs. Put apples on the dough, sparing a small edge. Sprinkle with vanilla sugar and aniseed. Roll the remaining dough to a circle and lay over the apples (use a rolling pin to do this). Press edges together. Bake in preheated oven at 200 deg C for about 45 minutes. Brush with icing while still hot.
For the icing, sift powdered sugar and as much citric acid as you want (1 ts is as sour as 2 lemons). Gradually add the lemon juice (about 1 tb), stirring until combined and thin but not runny.
(Recipe adapted from Chili&Ciabatta )