Apple pie from (diabetic)

For 20 pieces
  • 100 g Butter
  • 150 ml Milk
  • 30 g fresh yeast
  • 375 g flour
  • 60 g Diabetic sweetness
  • 1 pinch salt
  • 1 egg (size M)
  • 1,2 kg Peeled and pitted apples (e.g. Cox Orange)
  • 80 g Apricot fruit spread
  • 25 g almond flakes
  • fat
90 minutes
easy
1.
Melt 50 g butter, allow to cool a little. Warm milk to lukewarm. Crumble in the yeast and dissolve in it. Put flour, diabetic sweetness and salt in a bowl. Add melted butter, yeast milk and egg, knead everything with the dough hook of the hand mixer. Approx. Cover and let rise in a warm place for 30 minutes. Cut the apples into wedges. Grease a drip pan in the oven (32 x 39 cm). Knead the yeast dough again and roll it out thinly on the drip pan. Press the edge of the dough up a little with your hands. Spread the apple wedges on top, put 50 g butter in flakes on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes. Take out and let cool down a bit. Heat the apricot spread and spread it over the apples. Roast the almond flakes in a pan until golden brown. Sprinkle the almonds on the cake
2.
Wait 15 minutes. / 2 BE
3.
Not a diabetic? Replace the diabetic sweetness with 125 g sugar and the fruit spread with apricot jam
4.
Easy to freeze
1 piece approx.:
  • 160 kcal
  • 670 kJ
  • 3 g Protein
  • 6 g fat
  • 25 g carbohydrates

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