Apple pie with lemon-crème-fraîche
easy
90 mins
90 mins
Ingredients
- 100 g Butter
- 180 g Flour
- 75 g Sugar
- 1 package Vanillin sugar
- 1 Egg yolk (size M)
- 2 TABLESPOONS Ice water
- 175 g Crème-fraîche
- 3 Eggs (size M)
- 3 tablespoons (60 g) Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 TABLESPOONS Apricot Jam
- 750 g Apples
- 7-10 Tbsp Flour
- 2 TABLESPOONS Breadcrumbs
- 1 TABLESPOON crushed pistachio kernels
- 1 TEASPOON Icing sugar
Directions
- 1
Cut the fat into pieces and knead it together with the flour, sugar, vanillin - sugar, egg yolk and two tablespoons of ice water to a smooth shortcrust pastry. Wrap in foil and put in a cool place for 30 minutes.
- 2
In the meantime, mix crème fraîche, eggs, sugar, lemon peel and jam for the filling. Peel, quarter and core the apples and cut the quarters in half again. Roll out the dough on a floured work surface to a circle (approx. 32 cm Ø).
- 3
Line a springform pan (approx. 28 cm Ø) with it and press the edge two centimetres high. Prick the pastry base several times with a fork and sprinkle with breadcrumbs. Pour lemon cream fraiche onto the dough base.
- 4
Place the apple slices on top in a fan shape. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 45 minutes. (The short pastry does not need to be pre-baked if the cake is baked on the lowest shelf). Remove the cake, leave to stand for ten minutes, then remove from the tin.
- 5
Serve sprinkled with pistachios and icing sugar. Makes twelve pieces.
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