Juicy apple pie

Name: Juicy apple pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 10 sour apples (approx. 150 g each; e.g. Cox Orange); 7-10 Tbsp Juice of 1 lemon; 325 g soft butter; 325 g Sugar; 6 Eggs (size M); 450 g Flour; 3 deleted Tsp Baking Powder; 5 TABLESPOONS Whipped cream; 5 TABLESPOONS Rum; 3-4 Tbsp demerara sugar; 2 TABLESPOONS Icing sugar for dusting; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

10 sour apples (approx. 150 g each; e.g. Cox Orange)
7-10 Tbsp Juice of 1 lemon
325 g soft butter
325 g Sugar
6 Eggs (size M)
450 g Flour
3 deleted Tsp Baking Powder
5 TABLESPOONS Whipped cream
5 TABLESPOONS Rum
3-4 Tbsp demerara sugar
2 TABLESPOONS Icing sugar for dusting
7-10 Tbsp Fat and breadcrumbs

Directions

1
Grease a rectangular springform pan (approx. 24 x 35 cm; alternatively a high casserole dish) and sprinkle with breadcrumbs. Peel, quarter and core the apples. Sprinkle with lemon juice immediately. Mix butter and sugar with the whisk of the hand mixer for 3-4 minutes until creamy. Stir in the eggs one by one. Mix flour and baking powder and sieve over the eggs. Stir in cream and rum briefly. Spread half the dough into the form. Cover with apples and spread the rest of the dough on top. Sprinkle with brown sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Then turn down the temperature (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1-2) and bake for about 40 minutes. Let them cool down. Dust with icing sugar
2
Cut apple pie into pieces and serve with whipped cream
3
Waiting time approx. 1 hour