Apple walnut pie
- 1,7 kg sour apples (e.g. Granny Smith)
- juice of 1/2 lemon
- 125 g + 150 g sugar
- 1 packet vanilla sugar li>
- 1 Packet Vanilla pudding powder
- Fat and flour
- 100 g Walnut kernels
325 g flour span>
- Salt li>
- 1 egg yolk (size M)
- 175 g cold butter li>
- 2 EL Breadcrumbs
- Aluminum foil
- Peel and quarter the apples and cut out the core. Halve the apple quarters, cut into pieces. Bring the apples, 1/2 l water, lemon juice, 125 g sugar and vanilla sugar to the boil. Cover and simmer for 3–5 minutes, depending on the type of apple, until soft but not yet disintegrated.
- Pudding powder with 5 tbspStir in cold water until smooth. Pour apples into a colander, catching the liquid. Drain the apples. Measure out 400 ml of liquid, bring to the boil and stir in the mixed pudding powder.
- Simmer for at least one minute while stirring.
- . Fold in the apple pieces. Approx. Let cool down for 2 hours.
- Grease a pie or springform pan (approx. 26 cm Ø) and dust with flour. Finely chop the nuts. Knead the flour, 150 g sugar, 1 pinch of salt, egg yolk, nuts and butter in flakes first with the dough hook of the mixer, then quickly knead with your hands to make crumbles.
- Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Press 2/3 of the crumble into the mold to form a base, pressing up an approx. 3 cm high edge. Sprinkle the bottom with breadcrumbs.
- Spread apple compote on top. Spread the remaining sprinkles on the compote. Bake in a hot oven for 55–60 minutes. Possibly. Cover with aluminum foil approx. 15 minutes before the end of the baking time. Let cool down. Crème fraîche also tastes good.
1 piece approx:
- 340 kcal li>
- 4 g protein
- 14 g fat
- 47 g carbohydrates