Apple crow with sour-calvados
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp ingredients
- 250 g Flour
- 2 TABLESPOONS Sugar
- 1/8 l Milk
- 1/2 cube (20 g) fresh yeast
- 1 egg (size M)
- 25 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 kg Apples
- 200 g Schmand
- 2-3 TABLESPOONS Calvados
- 4 Eggs (size M)
- 100 g Sugar
- 1 knife tip Cinnamon
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Form
- 4 TABLESPOONS Cranberries in their own juice (from the glass)
- 1 TEASPOON Icing sugar
Directions
- 1
Put the flour in a bowl and press a depression in the middle. Add sugar and lukewarm milk to the hollow and crumble the yeast into it. Using a spoon, mix the yeast with the milk and some flour.
- 2
Add the egg, fat, 1 pinch of salt and lemon zest and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. Meanwhile peel the apples and, depending on their size, halve or quarter them and remove the seeds.
- 3
Cut apple pieces. Grease a baking dish (30 cm Ø) and sprinkle with breadcrumbs. Knead the dough well and roll it out to a circle (approx. 34 cm Ø) and put it into the form. Place apple pieces on the dough.
- 4
Let it go for another 20 minutes. Mix sour cream, Calvados, eggs, sugar and cinnamon. Pour the icing over the apples and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes.
- 5
Let the cranberries drip off a little and spread them over the heifer. Dust with powdered sugar. Serve lukewarm. Makes about 12 pieces.
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