American Apple Pie (covered apple pie)

For 12 pieces
  • 200 g cold butter
  • 100 g cold clarified butter
  • 400 g flour
  • 2 EL Sugar
  • Salt
  • flour
  • fat and flour
  • cling film
  • 1,5 kg sour apples
  • 1 TL cinnamon
  • 3 EL lemon juice
  • 1⁄8 l + 2 tbsp maple syrup
  • 3 tbsp (30 g) flour
  • 5 EL ground almonds (without skin)
  • 1–2 TL sugar
60 minutes
For Cut the butter and lard into small pieces and freeze for about 30 minutes. Mix 400 g flour, 2 tablespoons sugar and 1 level teaspoon (3 g) salt. Add butter, lard and 150 ml ice-cold water to the flour mixture.
First mix everything with the dough hook of the mixer. Then knead briefly with your hands until you have a smooth dough. Shape into a ball on a little flour. Wrap in foil and put in the fridge for approx. 2 hours.
Grease a pie or tart tin with a base that can be lifted out (26 cm Ø; 4 cm high) and dust with flour.
For the filling, peel, quarter and core the apples. Halve the apple quarters lengthways and cut across into thin slices. Mix with cinnamon, lemon juice, 1⁄8 l maple syrup, 3 tablespoons flour and 3 tablespoons almonds. Roll out half of the dough on a little flour round (approx. 30 cm Ø).
Line the pan with it and press the dough onto the edge.
Sprinkle 2 tablespoons of almonds on the dough base. Spread the apple mixture on top in a light dome shape. Brush the edge of the pastry with 1 tbsp maple syrup. Roll out the rest of the dough on a little flour (approx. 27 cm Ø) and place on the cake.
Cut off the excess edge, press the dough together at the edge with your fingers. Cut a star shape in the middle of the dough lid (see below). Brush the pastry lid with 1 tbsp maple syrup. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
manufacturer) for approx. 45 minutes (possibly after approx . Cover 40 minutes). Sprinkle with 1-2 teaspoons of sugar and serve warm.
1 piece approx:
  • 470 kcal
  • 5 g protein
  • 26 g fat
  • 51 g carbohydrates


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