Apple pie with sprinkles

For 12 pieces
  • 40 g Raisins
  • 450 g flour
  • 200 g Butter
  • 1 Egg (size M)
  • 150 g Sugar
  • 1 TL Vanillin sugar
  • 1 deleted TL Baking powder
  • 2 EL Bread crumbs
  • 2 kg Apples
  • 40 g Almond sticks
  • 1 TL Cinnamon
  • 350 ml Apple juice
  • Icing sugar
  • fat and flour
90 minutes
light
1.
Rinse and drain the raisins. 400 g flour, butter,First knead the egg, 120 g sugar, vanilla sugar and baking powder with the dough hook of the hand mixer, then with your hands to form a smooth dough. Grease a springform pan (28 cm Ø) and dust with flour. Weigh 700 g of dough and roll out into a round shape (approx. 35 cm Ø). Line the bottom of the tin and the edge with it, press down a little, sprinkle with breadcrumbs and refrigerate. Peel the apples, cut out the core and cut the pulp into pieces. Cover and simmer the apple pieces, raisins, almonds, cinnamon, apple juice and 30 g sugar in a large saucepan for 4–6 minutes until al dente. In the meantime, use the dough hook of the hand mixer to process the remaining dough and 50 g of flour into sprinkles and chill. Put the apple pieces in a sieve and let them drain. Place the apples in the tin, cover with the crumble and bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 35–40 minutes until brown. Take out the cake, let it cool and dust with powdered sugar
2.
Wait approx. 35 minutes
1 piece approx.:
  • 430 kcal
  • 1800 kJ
  • 6 g protein
  • 18 g fat
  • 61 g carbohydrates

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