Crispy pumpkin pie with apples
easy
90 mins
90 mins
Ingredients
- 100 g Almond kernels with skin
- 250 g Flour
- 150 g Sugar
- 1 heaped tsp ground cinnamon
- 200 g Butter
- 2 TABLESPOONS Honey
- 750 g Apples
- 2 TABLESPOONS Lemon juice
- 1 piece(s) Hokkaido Pumpkin (200-250 g)
- 1 package Vanillin sugar
- 1 pinch Salt
- 2 Eggs (size M)
- 75 g Cornstarch
- 1/2 package Baking Powder
- 1 TEASPOON Icing sugar for dusting
- 7-10 Tbsp Fat and flour
Directions
- 1
Roughly chop the almonds. Mix 125 g flour, almonds, 50 g sugar and cinnamon in a bowl. Heat 75 g butter and honey, pour into the flour mixture and knead into crumbles with the dough hooks of the hand mixer. Let it cool down
- 2
Wash and drain the apples. Cut apples into quarters, remove seeds and halve the apple quarters again. Mix the apple slices with lemon juice and set aside
- 3
Peel the pumpkin, remove seeds and finely grate the pumpkin flesh. Weigh 125 g and put aside
- 4
Cream 125 g soft butter, 100 g sugar, vanillin sugar and salt with the whisks of the hand mixer. Stir in eggs one after the other, alternating with 25 g starch. Mix 125 g flour, 50 g starch and baking powder and add it together with the grated pumpkin and stir briefly
- 5
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Spread apple slices loosely on top and sprinkle with the crispy crumble. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let the cake cool down in the tin on a cake rack. Remove the cake from the tin, place on a cake plate and dust with icing sugar. Whipped cream tastes good with it
Nutrition Facts
280 kcal
33 g
15 g
4 g
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