Apple pie
easy
60 mins
60 mins
Ingredients
- 150 g Flour
- 100 g Butter or margarine
- 50 g Sugar
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 pinch Salt
- 1 TEASPOON Whisky
- 7-10 Tbsp Grease
- 3 Apples (e.g. autumn prince)
- 3 TABLESPOONS Whisky
- 2 TABLESPOONS Honey
- 25 g Butter or margarine
- 1 TABLESPOON Cider vinegar
- 1 TABLESPOON Semolina
- 1 TABLESPOON grated hazelnuts
- 1 Egg Yolk
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Mint
- 4 (80 g each) scoops of lemon ice cream
- baking paper
Directions
- 1
For the dough, mix flour, fat in flakes, sugar, lemon zest, a pinch of salt and whisky to a smooth shortcrust pastry. Cover and chill for about 30 minutes. Meanwhile, for the filling, wash and quarter the apples, cut out the core. Cook with whisky, honey, fat and vinegar for eight minutes. Stir in semolina and hazelnuts, bring to the boil again briefly.
- 2
Roll out the dough in portions to circles about four millimetres thick (10 cm Ø). Grease the moulds (8 cm Ø). Put in the dough circles, pressing the edges. Prick the base several times with a fork. Spread the filling into the ramekins. Cut out small apples from any leftover dough as desired and place them on the compote. Whisk the egg yolk and spread it on the dough. Bake on the lower shelf in a preheated oven (electric: 200 °C/ gas: level 3) for 20 minutes. Cover with baking paper if necessary. Dust with icing sugar and serve decorated with mint.
- 3
Cut out small apples from any leftover dough as desired and place them on the compote. Whisk the egg yolk and spread it on the dough. Bake on the lower shelf in a preheated oven (electric: 200 °C/ gas: level 3) for 20 minutes. Cover with baking paper if necessary. Dust with icing sugar and serve decorated with mint. Serve with a scoop of lemon ice cream. Tip: Instead of ice cream you can also serve sorbet or punch plums
Nutrition Facts
650 kcal
83 g
30 g
6 g
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