Buttery apple pie

Name: Buttery apple pie
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: some Butter; 100 g cold butter; 150 g soft butter; 125 g Flour; some Flour; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 160 g Sugar; 2 Eggs (Gr. M); 30 g Cornstarch; 500 g sour apples (e.g. Holsteiner Cox)

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

The apples are grated and put on the short pastry with butter and sugar - that makes it super juicy

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

some Butter
100 g cold butter
150 g soft butter
125 g Flour
some Flour
7-10 Tbsp Salt
1 TABLESPOON Sugar
160 g Sugar
2 Eggs (Gr. M)
30 g Cornstarch
500 g sour apples (e.g. Holsteiner Cox)

Directions

1
Grease a quiche mould (24 cm Ø). For the dough, 125 g flour, 1⁄4 tsp salt, 1 tbsp sugar, 2 tbsp cold water and 100 g cold butter in pieces, knead briefly to a shortcrust pastry. Press with your fingers to a base in the quiche tin, forming a 2-3 cm high rim (alternatively roll out the dough on some flour to a diameter of about 28 cm Ø and line the tin with it). Put the Quicheform in a cool place.
2
For the filling, mix 150 g soft butter, 1⁄4 TL salt and 160 g sugar with the whisks of the mixer until creamy. First stir in eggs, then starch. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer).
3
Peel apples and grate roughly around the seeds. Fold the grater into the butter-sugar mixture. Prick the cake base several times with a fork. Put the apple mixture into the tin and smooth it down. Bake in a hot oven for about 40 minutes until golden brown. Remove and let it cool down.
4
If you like it crispier, leave the cake in the oven five minutes longer!