Apple-candy pie

Name: Apple-candy pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Flour; 100 g Butter; 180 g Sugar; 1 pinch Salt; 1 Egg yolk (size M); 250 g Schmand; 1 package Vanillin sugar; 3 Eggs (size M); 1 package Sauce powder "Vanilla flavour; 750-1000 g Apples; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Fat and flour; 7-10 Tbsp Lemon balm and icing sugar; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Flour
100 g Butter
180 g Sugar
1 pinch Salt
1 Egg yolk (size M)
250 g Schmand
1 package Vanillin sugar
3 Eggs (size M)
1 package Sauce powder "Vanilla flavour
750-1000 g Apples
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Fat and flour
7-10 Tbsp Lemon balm and icing sugar
7-10 Tbsp Cling film

Directions

1
Knead the flour, butter in pieces, 80 g sugar, 1 pinch of salt and egg yolk first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Meanwhile, for the icing, mix sour cream, 100 g sugar, vanillin sugar, eggs and sauce powder with the whisks of the hand mixer until smooth. Peel apples, remove core with the apple cutter. Cut apples into slices of about 1.5 cm thickness and sprinkle with lemon juice. Grease a springform pan (26 cm Ø) and dust with flour.
2
Roll out the short pastry round (approx. 32 cm Ø) on a floured work surface. Line a springform pan with dough, pressing firmly at the edge (2-3 cm high). Spread apple slices on top and pour over the dough. Bake the cake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove the cake from the edge and let it cool down on a cake rack. Before serving, decorate with lemon balm and dust with icing sugar
3
1 hour waiting time