Apple pie from the springform pan

For 12 pieces
  • 100 g cold butter
  • 195 g Sugar
  • 1 Egg (size M)
  • 1/2 TL Baking powder
  • 225 g flour
  • 5 medium-sized apples
  • 2 EL lemon juice
  • 600 ml Apple juice
  • 2 packet Custard powder 'Vanilla flavor'
  • 3 EL Calvados
  • 70 g Almond slivers
  • 70 g Raisins
  • Icing sugar
  • flour
  • fat and flour
  • cling film
  • aluminum foil
75 minutes
light
1.
Cut butter into pieces. Process the butter, 70 g sugar, egg, baking powder and flour first with the dough hook of the hand mixer, then with your hands into a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes. Wash apples, grate dry and quarter. Remove the core and cut the apples into thin wedges. Drizzle the apple wedges with lemon juice. Caramelize 125 g sugar in a wide, flat saucepan, deglaze with 500 ml apple juice and boil the caramel. Stir 100 ml of juice and pudding powder until smooth and stir into the boiling juice, bring to the boil for another 1 minute. Add calvados, almond slivers, raisins and apple wedges. Halve the dough. Approx. Roll out 2/3 of the shortcrust pastry on a floured work surface (approx. 32 cm Ø). Grease a springform pan (26 cm Ø) and sprinkle with flour. Line the pan with shortcrust pastry, pressing down on the edge. Put apple compote on top and smooth out. Roll out the remaining dough on a floured work surface and cut approx. 1 cm wide strips with a pastry cutter. Place the strips of dough on the apple compote like a grid. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 30-40 minutes. If necessary, cover with aluminum foil after 25 minutes of baking time. Let the cake cool down for about 15 minutes, remove it from the mold and let it cool down. Dust with powdered sugar before serving
2.
1 1/4 hours waiting time
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 4 g protein
  • 11 g fat
  • 52 g carbohydrates

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