Apple pie with crispy, sour apples
Portion size: For 12 pieces
- Mix the butter with 4 tablespoons of sugar and 4 tablespoons of wine until white and frothy, then mix in the flour and knead everything into a smooth dough. Wrap in foil and place in the coldest part of the refrigerator for about 30 minutes.
- Peel the apples , quarter and cut out the cores. Cut the apple quarters into small pieces and mix with lemon juice. Put in a saucepan and cover with 1 tablespoon of white wine and 2 tablespoons of sugar and cook for approx. 10 minutes until they are just soft. Let cool down.
- Preheat the oven to 190 °. Grease the form and sprinkle with crumbs. Roll out half of the dough into a round plate about 30 cm in diameter, lay out in the form and form an edge. Spread the apples on top. Roll out the remaining dough and cut into 2 cm wide strips. Place these on top of the apples in a grid. Bake the cake in the oven (center, convection 170 °) for approx. 45 minutes until golden brown. Remove from the tin and let cool on a wire rack.