Apple pie from the tray

Name: Apple pie from the tray
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 450 g Sugar; 75 g Hazelnut kernels; 75 g Walnut kernels; 400 g Butter or margarine; 700 g Flour; 2 coated Tsp Baking Powder; 2 packages Vanillin sugar; 1 pinch Salt; 4 Egg yolk (size M); 1.5 kg sour apples; 7-10 Tbsp grated peel and juice of 1 untreated lemon; baking paper; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

450 g Sugar
75 g Hazelnut kernels
75 g Walnut kernels
400 g Butter or margarine
700 g Flour
2 coated Tsp Baking Powder
2 packages Vanillin sugar
1 pinch Salt
4 Egg yolk (size M)
1.5 kg sour apples
7-10 Tbsp grated peel and juice of 1 untreated lemon
baking paper
7-10 Tbsp Fat and breadcrumbs

Directions

1
Caramelise 100 g sugar in a pan without fat. Add the nuts and turn in it. Pour onto baking paper and allow to cool. Melt the fat and let it cool down a little. Mix flour, baking powder, vanillin sugar, salt and 300 g sugar.
2
Add fat and egg yolk and work into crumbles with the dough hooks of the hand mixer. Grease the oven pan (32 x 38 cm) and sprinkle with breadcrumbs. Press 2/3 of the crumbles into the pan.
3
Coarsely chop the brittle and mix it with the remaining crumbs, except for 4 tablespoons. Peel, quarter, core and cut apples into slices. Mix with 50 g sugar, lemon juice and zest and spread on the base.
4
Add the brittle crumbles and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Leave to cool on a rack. Cut into 24 pieces, sprinkle with remaining brittle and serve.
5
Whipped cream tastes good with it.