Apple-candy pie

Name: Apple-candy pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1.5 kg sweet-sour apples; 7-10 Tbsp Juice of 1 lemon; 150 g Butter or margarine; 125 g Sugar; 3 packages Vanillin sugar; 7 Eggs (size M); 375 g Flour; 1/2 package Baking Powder; 7-10 Tbsp grated rind of 1/2 untreated lemon; 500 g Schmand; 4 TABLESPOONS Amaretto; 3 TABLESPOONS flaked almonds; 4 TABLESPOONS Apricot Jam; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1.5 kg sweet-sour apples
7-10 Tbsp Juice of 1 lemon
150 g Butter or margarine
125 g Sugar
3 packages Vanillin sugar
7 Eggs (size M)
375 g Flour
1/2 package Baking Powder
7-10 Tbsp grated rind of 1/2 untreated lemon
500 g Schmand
4 TABLESPOONS Amaretto
3 TABLESPOONS flaked almonds
4 TABLESPOONS Apricot Jam
7-10 Tbsp Grease

Directions

1
Peel and quarter the apples and remove the core. Cut the apple quarters lengthwise several times and place them in lemon water. Beat the fat, sugar and 1 sachet of vanilla sugar until creamy.
2
Stir in 3 eggs bit by bit. Mix flour, baking powder and lemon peel and stir in. Put the dough on the greased fat pan of the oven and smooth it down. Spread apples on top. Mix remaining eggs, sour cream, amaretto and remaining vanilla sugar.
3
Pour over the apples and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 50-60 minutes. Roast the flaked almonds in a pan without fat until golden brown. Heat up the apricot jam, pass through a sieve and spread on the cake.
4
Sprinkle with flaked almonds. Let it cool down. Makes about 20 pieces.