Apple walnut pie

For 16 pieces
  • 1,7 kg sour apples (e.g. Granny Smith)
  • juice of 1/2 lemon
  • 125 g + 150 g sugar
  • 1 packet vanilla sugar
  • 1 Packet Vanilla pudding powder
  • Fat and flour
  • 100 g Walnut kernels
  • 325 g flour
  • Salt
  • 1 egg yolk (size M)
  • 175 g cold butter
  • 2 EL Breadcrumbs
  • Aluminum foil
105 minutes
very easy
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
  • 4 g protein
  • 14 g fat
  • 47 g carbohydrates


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