Apple Pie

For 12 pieces
  • 100 g Butter
  • 170 g + 1 tbsp sugar
  • 1 Egg (size M)
  • 1/2 TL Baking powder
  • 225 g flour
  • 4 medium-sized apples
  • 2 EL lemon juice
  • 400 ml Apple juice
  • 1 packet Custard powder 'Vanilla flavor'
  • 4 tbsp maple syrup
  • 50 g dried cranberries
  • 1 knife tip ground cinnamon, clove and nutmeg
  • 1–2 EL Icing sugar
  • Flour
  • Fat and Flour
  • cling film
  • Aluminum foil
75 minutes
Cut the butter into pieces. With 70 g sugar, egg, baking powder and flour, first knead with the dough hook of the hand mixer, then with your hands until smooth. Wrap the dough in cling film and refrigerate for about 30 minutes. Peel, quarter and core the apples. Cut the apples into cubes and drizzle with lemon juice. Boil 100 g sugar with 350 ml apple juice. Stir 50 ml of juice and pudding powder until smooth and stir into the boiling juice, bring to the boil and cook for another 1 minute. Add maple syrup, cranberries and apple pieces. Season with cinnamon, nutmeg and cloves. Approx. Roll out 2/3 shortcrust pastry on a floured work surface in a round shape (approx. 26 cm Ø). Grease a quiche form (18 cm Ø) and dust with flour. Line the pan with shortcrust pastry, press down on the edge. Spread the apple compote smoothly on top. Roll out the remaining dough on a floured work surface and cut into strips approx. 1 cm wide with a pastry wheel. Place the strips of dough on the apple compote. Sprinkle with 1 tablespoon of sugar. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 30-40 minutes. If necessary, cover with aluminum foil after 25 minutes of baking time. Let the cake cool in the pan. Dust with powdered sugar before serving
Waiting time 1 1/2 hours
1 piece approx .:
  • 290 kcal
  • 1210 kJ
  • 3 g protein
  • 8 g ​​fat
  • 49 g carbohydrates


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