Apple pie with sour cream sauce

For 16 pieces
  • 250 g flour
  • 150 g Sugar
  • 1 Packet Vanillin sugar
  • 1 pinch salt
  • 6 eggs (size M)
  • 125 g Butter
  • 250 g Schmand
  • 1 packet pudding powder ' Vanilla flavor '
  • 100 g whipped cream
  • 200 g marzipan raw mass
  • 5 (à 150 g; z. B. Elstar) small apples
  • 2-3 EL Lemon juice
  • 10 almond kernels, without skin
  • 1 EL Icing sugar
  • fat
  • flour
90 minutes
flour, 75 Knead g sugar, vanilla sugar, salt, 1 egg and butter in pieces with the dough hook of the hand mixer. Then work quickly with your hands into a smooth dough. Cover and chill for about 30 minutes. For the sour cream sauce, stir together the sour cream, 4 eggs, pudding powder, cream and 75 g sugar until smooth. Cut the marzipan into pieces, place in a bowl with an egg. Stir until smooth with the whisk of the hand mixer. Peel, halve and core the apples. Drizzle with lemon juice. Grease the tart pan (26 cm Ø). Roll out the dough in a round shape (approx. 28 cm Ø) on a floured work surface. Pour into the mold and press the edge on. Spread the apples in the pan with the cut side up. Put the marzipan mixture in a piping bag with a perforated nozzle and inject tuffs into the hollowed out apples. Put an almond on each tuff. Pour the sour cream on top. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rack for 45-50 minutes. Let cool on a wire rack. Dust the edge with powdered sugar
Wait approx. 1 1/2 hours
1 piece approx.:
  • 340 kcal
  • 1420 kJ
  • 7 g protein
  • 19 g fat
  • 34 g carbohydrates


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