Apple pie with Calvados nut brittle

Name: Apple pie with Calvados nut brittle
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 7 (approx. 700 g; e.g. Elstar) small apples; 3-4 Tbsp Lemon juice; 125 g + 35 g butter/margarine; 100 g + 75 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 175 g Flour; 2 coated Tsp Baking Powder; 3 TABLESPOONS Milk; 75 g Walnut kernels; 3-4 Tbsp Calvados (French apple spirit)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
7 (approx. 700 g; e.g. Elstar) small apples
3-4 Tbsp Lemon juice
125 g + 35 g butter/margarine
100 g + 75 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
175 g Flour
2 coated Tsp Baking Powder
3 TABLESPOONS Milk
75 g Walnut kernels
3-4 Tbsp Calvados (French apple spirit)

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Peel, halve and core apples. Scratch lengthwise on the curved side with a fork or cut in with a knife. Sprinkle with lemon
2
Cream 125 g fat, 100 g sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk in portions. Spread into the mould
3
Place the apple halves on the dough with the curvature facing upwards. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes
4
Roughly chop the nuts. Caramelise 75 g sugar until golden yellow, remove from the heat. Stir in 35 g fat. Gradually stir in Calvados, place on the stove for a short time, stir until smooth. Remove from heat and stir in the nuts. Spread on the cake immediately. Continue baking at the same temperature for about 10 minutes. Remove from the pan immediately. Cool down