Covered apple pie

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the dough, put 300 g flour, salt, 75 g ground almonds, 1 packet of vanillin sugar and 175 g sugar in a mixing bowl, make a depression in the middle, add egg and spread butter in flakes around it. Knead with the dough hook of the hand mixer. Then work into a smooth dough with your hands on a floured work surface. Wrap dough in foil and chill for approx. 30 minutes

2. 2

   Roast the flaked almonds in a pan without fat while turning and remove. Roll out 2/3 of the dough on a piece of baking paper to a circle (approx. 34 cm Ø). Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour, press the bottom and the edges as well. Prick several times with a fork. Roll out the remaining dough on a piece of baking paper to a circle (26 Ø) as a lid. Prick several times with a fork. Chill for about 30 minutes.

3. 3

   Peel and quarter apples and cut out the core. Dice apples finely. Mix apples, 50 g ground almonds, 25 g flour, 125 g sugar and 1 packet of vanillin sugar in a bowl. Spread breadcrumbs evenly on the bottom of the springform pan. Place apples on top and press down firmly with the back of your hand. Place the pastry lid on top and carefully press down the rim

4. 4

   Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes on the bottom rack. Remove from the oven, place on a grid and immediately remove from the edge of the springform pan with a knife. Leave to cool in the mould for about 2 hours

5. 5

   Mix icing sugar and lemon juice with the whisk of the hand mixer. Remove the cake from the mould. Spread the icing evenly on top. Sprinkle with almond flakes immediately. Leave to dry while letting the cake cool completely. Cut into pieces and arrange on plates

6. 6

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
470 kcal

CARBS
69 g

FATS
19 g

PROTEINS
6 g