Apple-Plum-Pie

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 12
  • 200 g cold butter
  • 100 g cold clarified butter
  • 470 g Flour
  • 2 TABLESPOONS + 80 g sugar
  • 1 TEASPOON Salt
  • 1 kg Apples
  • 1 TABLESPOON Lemon juice
  • 500 g Plums
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    For the short pastry, cut butter and lard into small pieces and chill. Mix 420 g flour with 2 tablespoons of sugar and salt in a large bowl. Add butter and lard to the flour mixture and use your fingertips to break the cold fat into even smaller

  2. 2

    Crumble pieces. Add 150 ml ice-cold water and mix with a fork,

  3. 3

    until just enough dough is formed. Quickly form the dough into a thick disc of dough on a floured work surface. Wrap in foil and place in the refrigerator for approx. 2 hours

  4. 4

    Clean the mushrooms, wash them if necessary. Peel and halve onions and cut them into thin strips. Dab schnitzel dry, cut into strips.

  5. 5

    Roll out the rest of the dough also about 3 mm thin and cut into strips about 2 cm wide. Place the strips of dough on the filling and weave a dough grid. Cut off dough overhangs to 1 cm and press them to the edge of the tin. Bake the pie in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 45-55 minutes. If the dough gets too dark, cover the pie with baking paper. Remove from the oven and let cool on a cake rack

  6. 6

    waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
430 kcal
CARBS
50 g
FATS
23 g
PROTEINS
4 g