Apple pie with butter crumbles

For 24 pieces
  • 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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