Apple and blackberry pie Linz item

For 6 people
  • 250 g flour
  • 160 g Sugar
  • 1 pinch salt
  • 100 g Butter
  • 1 Egg (size M)
  • 750 g apples
  • 250 g blackberries
  • 2 EL lemon juice
  • grated peel 1/2 organic Orange
  • 75 g Pecan nuts
  • 1 EL Breadcrumbs
  • 1 egg yolk and 1 tbsp milk
  • flour
  • powdered sugar
  • cling film
  • baking paper
75 minutes
light
1.
Mix the flour, 100 g sugar and salt in a bowl. Add the butter in pieces and mix with your fingertips to a crumbly mass. Add the egg and possibly 1 tablespoon of cold water and knead into a smooth shortcrust pastry. Wrap in foil and refrigerate for about 1 hour
2.
Peel and quarter apples and cut out the core. Cut the apples into pieces. Sort the blackberries, wash them carefully and drain well. Roughly chop the nuts. First mix the apples, lemon juice, orange peel and 60 g sugar, then fold in blackberries and nuts
3.
Approx. Roll out 2/3 of the dough on a lightly floured sheet of baking paper into a circle (approx. 32 cm Ø) and use it to line a greased pie tin (approx. 24 cm Ø / approx. 4 cm high edge). Scatter breadcrumbs on the dough base and pour the apple and blackberry mixture on top
4.
Roll out the remaining dough into a rectangle (approx. 24 cm long) about 0.4 cm thick. Using a pastry cutter, cut into strips approx. 1 cm wide and place on the fruit as a grid. Press the edges well. Mix the egg yolk and milk and brush the pastry lattice with it. Bake in the preheated oven, lower rack (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 30–40 minutes. Dust with icing sugar if you like and serve warm. Vanilla sauce tastes good with it
5.
Waiting time approx. 30 minutes
1 person approx .:
  • 570 kcal
  • 2390 kJ
  • 8 g ​​protein
  • 27 g fat
  • 73 g carbohydrates

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