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
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.
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