Apple pie with sour cream glaze

Name: Apple pie with sour cream glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 500 g Apples; 2 TABLESPOONS Lemon juice; 150 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 175 g Flour; 1 coated Tsp Baking Powder; 5 TABLESPOONS Milk; 125 g Schmand; 1 package Vanillin sugar; 40 g Apricot Jam; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

500 g Apples
2 TABLESPOONS Lemon juice
150 g Butter or margarine
200 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
175 g Flour
1 coated Tsp Baking Powder
5 TABLESPOONS Milk
125 g Schmand
1 package Vanillin sugar
40 g Apricot Jam
1-2 TEASPOONS Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash and peel the apples and prick out the core. Cut apples into slices and sprinkle with lemon juice. Cream fat, 150 g sugar, salt and lemon peel. Stir in 3 eggs one after the other. Mix flour and baking powder and stir in briefly together with the milk. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down (if necessary, spread a little higher at the edges than in the middle).
2
Mix sour cream, remaining eggs, remaining sugar and vanilla sugar. Pour half of it on the dough and cover it in a circle with the apple slices. Pour the rest of the custard over the apple slices and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for about 1 hour. Heat up the apricot jam and pass through a sieve. Spread apple slices with jam thinly and let the cake cool down. Dust the edges of the cake with icing sugar