Apple pie with ginger and almond sprinkles

  • 500 g flour
  • 100 g Sugar
  • 75 g butter or margarine
  • 1/4 l Milk
  • 1 cube (42 g) yeast
  • 1,5 kg apples (e.g. B. Jonagold)
  • Lemon juice
  • fat
  • 100 g flour
  • 100 g ground almonds
  • 75 g Sugar
  • 100 g Butter or margarine
  • 1 TL Ginger powder
  • 1 tbsp Icing sugar
75 minutes
Mix the flour and sugar in a mixing bowl. Add fat in flakes. Warm milk. Crumble the yeast into the lukewarm milk and stir. Add milk to the flour and everything with the dough hook of the hand mixerwork through until the dough comes off the edge of the bowl.
Cover and let the dough rise in a warm place for about 30 minutes. In the meantime, wash, peel and halve the apples and remove the core. Cut the apple halves into thick wedges and drizzle with lemon juice.
After rising, knead the dough again briefly and roll it out on the greased baking sheet. Press the edges into place. Let the dough rise for another 15 minutes. In the meantime, put all the ingredients for the crumble in a bowl and work through the crumbs with the dough hook.
Place the apple pieces on the yeast dough, pour the crumble over them with your hands. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes. Let cool and serve dusted with icing sugar.
Makes approx. 20 pieces.
1 portion approx:
  • 270 kcal
  • 1130 kJ


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