Apple Walnut Pie

Name: Apple Walnut Pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1.7 kg sour apples (e.g. Granny Smith); 7-10 Tbsp juice of 1/2 lemon; 125 g + 150 g sugar; 1 package Vanilla sugar; 1 package Vanilla custard powder; 7-10 Tbsp Fat and flour; 100 g Walnut kernels; 325 g Flour; 7-10 Tbsp Salt; 1 Egg yolk (Gr. M); 175 g cold butter; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1.7 kg sour apples (e.g. Granny Smith)
7-10 Tbsp juice of 1/2 lemon
125 g + 150 g sugar
1 package Vanilla sugar
1 package Vanilla custard powder
7-10 Tbsp Fat and flour
100 g Walnut kernels
325 g Flour
7-10 Tbsp Salt
1 Egg yolk (Gr. M)
175 g cold butter
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Aluminium foil

Directions

1
Peel and quarter the apples and cut out the cores. Halve the apple quarters and cut into pieces. Boil up apples, 1/2 l water, lemon juice, 125 g sugar and vanilla sugar. Cover and simmer for 3-5 minutes, depending on the type of apple, until they are soft but not yet crumbled.
2
Mix the pudding powder with 5 tablespoons of cold water until smooth. Pour apples into a sieve, collecting the liquid. Drain the apples. Measure out 400 ml of liquid, bring to the boil and stir in the pudding powder.
3
While stirring at least
4
Simmer for a minute. Fold in apple pieces. Leave to cool for about 2 hours.
5
Grease a pie or springform pan (approx. 26 cm Ø) and dust with flour. Finely chop the nuts. Knead the flour, 150 g sugar, 1 pinch of salt, egg yolk, nuts and butter in flakes first with the dough hooks of the mixer, then quickly with your hands to form crumbles.
6
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Press a good 2/3 of the crumbles in the mould to form a base, pressing up a rim approx. 3 cm high. Sprinkle the base with breadcrumbs.
7
Spread apple compote over it. Spread the remaining crumbles on the compote. Bake in a hot oven for 55-60 minutes. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time. Let it cool down. Serve with crème fraîche.