Apple pie with lemon crème fraîche

  • 100 g Butter
  • 180 g flour
  • 75 g sugar
  • 1 packet vanillin sugar
  • 1 Egg yolk (size M)
  • 2 EL Eiswasser
  • 175 g Crème-fraîche
  • 3 eggs (size M)
  • 3 Tbsp (60 g) Sugar
  • grated zest of 1 untreated lemon
  • 2 EL Apricot jam
  • 750 g Apples
  • Flour
  • 2 EL breadcrumbs
  • 1 EL chopped pistachio nuts
  • 1 TL Icing sugar
90 minutes
easy
1.
Cut the fat into pieces and knead together with the flour, sugar, vanillin sugar, egg yolk and two tablespoons of ice water to form a smooth shortcrust pastry. Wrap in foil and refrigerate for 30 minutes.
2.
In the meantime, mix the crème fraîche, eggs, sugar, lemon zest and jam for the filling. Peel, quarter and core apples and halve the quarters again. Roll out the dough into a circle (approx. 32 cm Ø) on a floured work surface.
3.
Line a springform pan (approx. 28 cm Ø) with it, pressing the edge two centimeters high. Prick the pastry base several times with a fork and sprinkle with breadcrumbs. Place the lemon crème-fraîche on the dough base.
4.
Place the apple slices on top in a fan shape. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 45 minutes. (The shortcrust dough does not need to be pre-baked if the cake is being baked on the lowest rack.) Remove the cake, let it stand for ten minutes, then remove it from the mold.
5.
Serve sprinkled with pistachios and powdered sugar. Makes twelve pieces.
1 portion approx:
  • 260 kcal
  • 1090 kJ

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