Apple pie

For 8 pieces
  • 4 sour cooked apples 700–750 g (e .g . Boskop)
  • 50 g + 2 tbsp fine sugar
  • 1 Knife point ground cloves
  • 50 g spreadable Coconut oil
  • 50 g cold butter
  • 175 g flour
  • 2 EL milk
  • 1 knife tip ground cinnamon
  • Fett
75 minutes
very easy
Peel and core apples and in cut thick columns. Place half of the apples on the bottom of a flat, greased pie tin (approx. 24 cm in diameter, approx. 900 ml content). Mix 50 g sugar and cloves and sprinkle half of the mixture over the apples. Place the remaining apples on top and sprinkle with the remaining sugar mixture. Drizzle with 3 tablespoons of cold water
Put the coconut oil and butter in pieces with the flour and 1 tablespoon of cold water in a bowl and knead with your hands to form a smooth dough. Roll out the dough on a work surface dusted with flour (slightly larger than the diameter of the pie tin) and place on the apples. Press the edges into a slightly wavy shape with your fingers or the handle of a mixing spoon. Chill the pie for approx. 30 minutes
Brush the dough with milk and sprinkle with 1 tablespoon of sugar. Cut a small slit in the middle of the pastry. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) on the middle rack for about 45 minutes until golden brown. If the pie turns too brown, finish baking the cake on the lower rack and cover it with aluminum foil. Mix 1 tbsp sugar and cinnamon. Sprinkle the finished pie with it
Wait approx. 30 minutes
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 3 g protein
  • 12 g fat
  • 36 g carbohydrates


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