Apple pie from the tray
easy
75 mins
75 mins
Ingredients
- 250 ml Milk
- 1 cube (42 g) Yeast
- 175 g Sugar
- 500 g Flour
- 1 pinch Salt
- 200 g Butter
- 1 egg (size M)
- 1 package Vanillin sugar
- 1.2 kg Apples (e.g. Jonagold)
- 7-10 Tbsp juice of 1/2 lemon
- 25 g Sugar crystals
- 7-10 Tbsp Melissa
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Warm up the milk. Crumble yeast into 100 ml lukewarm milk and mix with 20 g sugar. Cover and leave to rise in a warm place for about 15 minutes. Pour flour, salt, 80 g sugar, 75 g soft butter in flakes, 150 ml lukewarm milk and egg into a bowl. Add the yeast mixture and knead with the dough hooks of the hand mixer until the dough comes off the bowl rim.
- 2
Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime, stir 125 g butter, 75 g sugar and vanillin sugar until creamy. Peel and quarter apples and remove the core. Cut quarters into slices and sprinkle with lemon juice. Knead the dough again briefly and roll out to the size of the fat pan on a floured work surface. Pour the dough onto the greased fat pan and press the edges firmly. Spread half of the buttercream in flakes evenly on the dough. Place apple slices close together on top. Spread the rest of the buttercream in flakes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
- 3
Spread half of the buttercream in flakes evenly on the dough. Place apple slices close together on top. Spread the rest of the buttercream in flakes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Shortly before the end of the baking time, sprinkle the cake with sugar crystals. Let it cool down. Decorate with lemon balm
- 4
waiting time approx. 2 hours
Nutrition Facts
200 kcal
29 g
8 g
3 g
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