Apple pie with sour cream

Name: Apple pie with sour cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 500 g Flour (Type 550); 7-10 Tbsp Salt; 1 package Dry yeast; 90 g Sugar; 300 ml Milk; 60 g Butter or margarine; 70 g Walnut kernels; 1.2 kg Apples; 4 TABLESPOONS Lemon juice; 200 g Schmand; 3 Eggs (size M); 1 package Vanillin sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

500 g Flour (Type 550)
7-10 Tbsp Salt
1 package Dry yeast
90 g Sugar
300 ml Milk
60 g Butter or margarine
70 g Walnut kernels
1.2 kg Apples
4 TABLESPOONS Lemon juice
200 g Schmand
3 Eggs (size M)
1 package Vanillin sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix flour, 1 pinch of salt, yeast and 60 g sugar in a bowl. Heat the fat, add the milk and add to the flour mixture, work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Grease the fat pan of the oven. Chop the walnuts. Knead the dough again, then roll out on a floured work surface slightly larger than the fat pan, place in the fat pan and cut off any protruding edges. Press on the dough, prick several times with a fork and let it rise covered for about 15 minutes.
2
In the meantime peel the apples, cut them into eighths and remove the cores. Sprinkle the eighths with lemon juice and lay them on the yeast dough. Mix sour cream, eggs, vanilla sugar and remaining sugar and pour over the apples, sprinkle with walnuts. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-30 minutes. Cut the cake open and decorate with lemon balm. Results in about 20 pieces
3
Dishes: R & B