Covered apple pie

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the dough, put 300 g flour, 75 g ground almonds, 175 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, egg and 150 g butter in pieces in a bowl. Knead first with the dough hooks of the mixer, then with your hands to a smooth short pastry.

2. 2

   Grease a springform pan (26 cm Ø) and dust with flour. 2⁄3 Roll out the dough between two layers of floured cling film until it is round (approx. 34 cm Ø). Peel off the top sheet, place the dough sheet in the mould with the remaining sheet so that the sheet is on top.

3. 3

   Remove foil. Press the dough base, forming a 3-4 cm high rim. Prick the base more often with a fork. Roll out the rest of the dough for the lid in the same round shape (approx. 26 cm Ø). Put the dough lid and dough in the tin in a cool place for about 30 minutes.

4. 4

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the filling, peel, quarter, core and chop apples. Mix with 50 g ground almonds, 25 g flour, 125 g sugar and 1 packet of vanilla sugar.

5. 5

   Sprinkle breadcrumbs on the dough base. Add the apple mixture and press down. Remove the top foil from the dough cover. Place the rest of the foil on the apples and remove the foil. Press the edges of the dough. Bake in a hot oven on the lowest shelf for 55-60 minutes.

6. 6

   Take out and remove from the edge of the mould with a knife. Let it cool down in the mould.

7. 7

   For the icing, stir icing sugar and lemon juice until smooth. Roast the flaked almonds in a pan without fat and remove. Take the cake out of the pan. Spread the icing on it and sprinkle with almonds.

8. 8

   Allow to dry.

Nutrition Facts

KCAL
360 kcal

CARBS
52 g

FATS
14 g

PROTEINS
5 g