Apple pie with sour cream glaze and almonds

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead flour, 120 g sugar, salt, 1 egg, butter in pieces and 2 tablespoons of cold water to a smooth dough. Wrap the dough in foil and chill for about 1 hour. Grease the removable bottom of a tart tin (bottom 23 cm Ø, top 26 cm Ø). Peel and quarter apples, remove core, mix quarter with lemon juice. Mix sour cream, 70 g sugar, 3 eggs and sauce powder.

2. 2

   Roll out the dough on the floured work surface until round (approx. 28 cm Ø). Line a form with it, press the dough up at the edges. Cut the apple quarters on the outside with a knife 2-3 times lengthwise. Distribute the quarters in a circle in the form. Cut off the protruding edge of the dough. Pour the custard casting into the mould, shake the mould slightly to distribute the casting well. Sprinkle almond flakes on the glaze. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let cool on a cake rack.

3. 3

   Cut off the protruding edge of the dough. Pour the custard casting into the mould, shake the mould slightly to distribute the casting well. Sprinkle almond flakes on the glaze. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let cool on a cake rack. Remove the cake from the tin and dust with icing sugar

4. 4

   2 3/4 hours waiting time

Nutrition Facts

KCAL
260 kcal

CARBS
30 g

FATS
13 g

PROTEINS
4 g