Apple pie

For 4 people
  • 150 g flour
  • 100 g Butter or margarine
  • 50 g Sugar
  • grated zest of 1/2 untreated lemon
  • 1 Pinch Salt
  • 1 TL Whiskey
  • fat
  • 3 Apples (e.g. Herbstprinz)
  • 3 EL Whiskey
  • 2 EL honey
  • 25 g butter or margarine
  • 1 EL Apple cider vinegar
  • 1 EL Semolina
  • 1 EL grated hazelnuts
  • 1 Egg yolk
  • Icing sugar
  • Mint
  • 4 (à 80 g) balls of lemon ice cream
  • baking paper
60 minutes
light
1.
For the dough, flour, flaky fat, sugar, lemon peel, a pinch of salt and whiskey into a smooth shortcrust pastry. Cover and chill for about 30 minutes. In the meantime, wash and quarter the apples for the filling and cut out the core. Cook with whiskey, honey, fat and vinegar for eight minutes. Stir in semolina and hazelnuts, briefly bring to the boil again. Roll out the dough in portions into circles about four millimeters thick (10 cm Ø). Smear small molds (8 cm Ø) with fat. Place circles of dough in it, pressing down on the edges. Prick the bottom several times with a fork. Spread the filling in the molds. Cut out small apples from any leftover dough and place on the compote. Whisk the egg yolks and brush the dough with them. Bake for 20 minutes on the lower rail in the preheated oven (electric stove: 200 ° C / gas: level 3). Cover with baking paper if necessary. Serve dusted with powdered sugar and decorated with mint. Serve with a scoop of lemon ice cream. Tip: Instead of ice cream, you can also serve sorbet or punch plums
1 person approx.:
  • 650 kcal
  • 2730 kJ
  • 6 g protein
  • 30 g fat
  • 83 g carbohydrates

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