Apple Walnut Pie (apple walnut butter crumble cake)

For 12 pieces
  • 1,75 kg Apples (e .g . Granny Smith)
  • 4 EL Lemon juice
  • 275 g Sugar
  • 1 Parcel Vanillin sugar
  • 1 packet 'Vanilla flavor' pudding powder
  • 100 g Walnut kernels
  • 325 g flour
  • 1 pinch Salt
  • 1 Egg yolk (size M)
  • 175 g Butter
  • 2 EL breadcrumbs
  • fat and flour
  • aluminum foil
105 minutes
Peel and quarter the apples and cut out the core. Halve the apple quarters again and cut into pieces. Put the apples, lemon juice, 125 g sugar, vanilla sugar and 3/4 liter water in a saucepan, bring to the boil and cover, simmer for 3–5 minutes, depending on the type of apple
Mix the pudding powder and 5 tbsp water until smooth. Pour apples into a colander, catching the liquid. Drain the apples well. Measure out 400 ml of liquid, return to the saucepan, bring to the boil. Pour in the mixed pudding powder while stirring. Bring to the boil and simmer for about 1 minute while stirring. Mix in the apples. Pour into a bowl and let cool for approx. 2 hours.
For the crumble, chop the nuts. Put the flour, salt, 150 g sugar, egg yolks, nuts and butter in flakes in a mixing bowl. Knead with the dough hook of the hand mixer. Then process into crumbles with your hands
Put a good 2/3 of the crumble in a greased springform pan (26 cm Ø) sprinkled with flour. Press the crumble dough into a base, forming an approx. 3 cm high edge. Sprinkle with breadcrumbs. Spread the cooled apples evenly on top. Spread the remaining crumble (almost 1/3) on the apples. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 55–60 minutes. Cover with aluminum foil approx. 15 minutes before the end of the baking time.
Take the pie out of the oven and let it cool on a wire rack. Then remove from the mold. Crème fraîche also tastes good
Waiting time approx. 2 hours
1 piece approx.:
  • 440 kcal
  • 1840 kJ
  • 5 g protein
  • 19 g fat
  • 63 g carbohydrates


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