Apple pie with cranberries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel 250 g apples and grate them, down to the core. Melt 1 tablespoon of fat, add apples and 2 tablespoons of sugar, sweat for 3 minutes and put in a cool place. Separate the eggs. Cream 60 g fat, 40 g sugar, vanilla sugar and egg yolk with the whisk of the hand mixer. Mix flour and nuts.

2. 2

   Beat the egg white until stiff. Fold apples, flour mixture and beaten egg white alternately into the egg mixture. Grease the timbale moulds (100 or 125 ml capacity), sprinkle with flour and fill them to 3/4 with the dough. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Reduce red wine by half, add orange juice and stir in cranberries. Wash 1 apple, grate dry. Cut 3/4 of the apple into slices, 1/4 into cubes. Bring 4 tablespoons of water to the boil in a pan, dissolve 1 tablespoon of sugar in it and stew the apple slices and cubes for about 3 minutes, turning. Take out and let drain.

3. 3

   Wash 1 apple, grate dry. Cut 3/4 of the apple into slices, 1/4 into cubes. Bring 4 tablespoons of water to the boil in a pan, dissolve 1 tablespoon of sugar in it and stew the apple slices and cubes for about 3 minutes, turning. Take out and let drain. Take the cake out of the oven, let it cool down a bit and turn it out of the pan. Arrange cake with cranberries and decorate with apple slices and dices

Nutrition Facts

KCAL
280 kcal

CARBS
36 g

FATS
12 g

PROTEINS
4 g