Apple Pie

Fruity apple pie

By 44er | TheCookingBook | 28 Jul 2020

Hello again, I hope you are well and you want to cook, because here I present you a new recipe



Ingredients for 1 serving:

For the short pastry:

170 g flour
70 g almond(s), ground
1 teaspoon baking powder
1 pinch(s) of salt
70 g sugar
1 pck. vanilla sugar
120 g butter
1 egg(s)
1 kg apples
130 g sugar
1 tablespoon lemon juice
2 pck. custard powder
1 tsp cinnamon
200 ml water
500 ml orange juice, unsweetened
3 tablespoons almond(s), sliced, to sprinkle




For the shortcrust pastry, mix the flour, ground almonds, baking powder and a pinch of salt together well. Add the sugar, vanilla sugar as well as the egg and the butter cut into small pieces and knead by hand to a smooth, not very firm shortcrust pastry.
Wrap the dough in cling film and let it rest in the fridge for a while.

For the cream, peel the apples and put about 350 g of them aside.



Cut the remaining apples, about 650 g, into thin slices or wedges and put them into a slightly larger pot. Add 200 ml water and 1 tbsp. lemon juice and bring the apples to the boil once in the water. Strain the apples through a sieve and collect the cooking liquid. Return the liquid to the pot and add 500 ml orange juice.

Put the pudding powder in a bowl, mix well with the sugar and cinnamon and stir well with a few tablespoons of liquid from the cooking pot.



Bring the liquid in the saucepan to the boil, remove the saucepan from the heat and add
Whisk the mixed pudding powder into the mixture. Put the saucepan back on the stove and cook it to a very thick porridge while stirring constantly. Pull the pot aside and fold the pre-cooked apple slices into the pudding.

Grease a 26 cm springform pan and dust the bottom and the rim thinly with flour. Press the cold shortcrust pastry into the baking tin with your hands, pressing the pastry up about 2 cm along the edge of the baking tin with your fingers.



Spread the pudding-apple mixture, which has cooled down somewhat in the meantime, evenly on the dough. Cut the remaining peeled apples into thin slices or wedges and place them next to each other - not fan-shaped - on top of each other and sprinkle the whole cake with the flaked almonds.

Immediately bake the cake in a pre-heated oven at 200 degrees top/bottom heat for 20 minutes. Afterwards, reduce the oven temperature to 180 degrees and bake the cake for another 45 minutes. If the cake turns too brown on the surface, cover it with aluminium foil for the last 15 minutes.



Place the finished cake on a cake rack and let it cool down well until the next day. Only then loosen the edge of the springform pan carefully at the edge with a knife, open and remove.

Together with some whipped cream this fruity apple pie tastes especially good.






Now I wish you a good appetite!

You want more recipes? check out my blog =)

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