Apple pie with butter crumbles
- fat
- 500 g Butter
- 750 g flour
- 325 g Sugar
- 2 packet Vanillin-Zucker
- 1 Pinch Salt
- 1 Parcel Citro-Back
-
2 kg small apples - 4-5 EL lemon juice
- 50 g Icing sugar
90 minutes
easy
- 1.
- A drip pan (approx. 32 x 39 cm; approx. 3.5 cm deep). For the crumble dough, melt the butter over low heat and let it cool for about 5 minutes. Mix the flour, sugar, vanilla sugar, salt and Citro-Back together. Gradually knead the liquid butter with the dough hook of the hand mixer underneath. Cover and chill the dough for approx. 30 minutes
- 2.
- Peel, halve and core the apples. Cut lengthways several times on the curved side or scratch deeply with a fork. Drizzle the apples with 3 tablespoons of lemon juice
- 3.
- Spread 2/3 crumble on the bottom of the drip pan and press on. Place the apple halves on top with the curvature facing up. Spread the remaining sprinkles on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 55 minutes. Let cool down
- 4.
- Mix powdered sugar and 1-2 tbsp lemon juice. Spread on the cake in strips. Let dry
1 piece approx:
- 360 kcal
- 1510 kJ
- 3 g protein
- 18 g fat
- 45 g carbohydrates
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