Apple pie from (diabetic)

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