Apple pie with bee sting

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 12
  • 250 g Flour
  • 150 g + 4 tablespoons sugar
  • 1 pinch Salt
  • 1 egg (size M)
  • 200 g Butter
  • 1 TABLESPOON liquid honey
  • 150 g flaked almonds
  • 3 TABLESPOONS Milk
  • 1 kg Apples, for example Boskop or Elstar
  • 300 ml apple juice
  • 1 package Pudding powder "Vanilla Flavor"
  • 7-10 Tbsp Cinnamon powder
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the dough, put flour, 75 g sugar, salt, egg, 1 tablespoon cold water and 125 g butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough

  2. 2

    Spread in a greased springform pan (26 cm Ø) and press to a base with a rim of approx. 3 cm. Chill for about 30 minutes.

  3. 3

    For the icing, boil 75 g butter, 75 g sugar, honey and almonds in a saucepan while stirring until the mixture becomes slightly brown. Remove from heat and stir in the milk.

  4. 4

    Peel and quarter apples, remove core. Roughly dice apple pieces. Boil 250 ml apple juice. Stir pudding powder, 4 tbsp. sugar, 1 pinch of cinnamon and 50 ml apple juice until smooth. Stir into the apple juice, boil up briefly and stir in the apple pieces.

  5. 5

    Spread the apple mixture on the base. Bake on the lower shelf in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. Distribute the icing on the cake approx. 30 minutes before the end of the baking time.

  6. 6

    Grate the cheese and sprinkle on the crêpes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 15 minutes. Wash the chives, shake dry, cut into fine rolls and sprinkle on top.

Nutrition Facts

KCAL
410 kcal
CARBS
48 g
FATS
22 g
PROTEINS
6 g