Step 1

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.

Step 2

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.

Step 3

Peel, quarter, remove the core, and cut apples into 1/4 inch wide wedges. Mix with the lemon juice.

Step 4

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.

Step 5

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.

Step 6

Bake for about 50 minutes, then allow cooling completely in the form (about 2 to 3 hours).

Step 7

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.

Step 8

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.