Juicy apple pie

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and breadcrumbs
  • 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 (Gr. 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

Directions

  1. 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. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2).

  2. 2

    Cream butter and sugar with the whisks of the mixer for 3-4 minutes. Stir in the eggs one by one. Mix flour and baking powder and sieve over them. Stir in cream and rum briefly. Spread half the dough into the form.

  3. 3

    Cover with apples and spread the rest of the dough on top. Sprinkle with brown sugar. Bake in a hot oven for about 20 minutes.

  4. 4

    Turn down the oven temperature (electric oven: 150 °C/circulating air: 125 °C/gas: level 1-2), continue baking for approx. 40 minutes. Leave to cool down. Then dust the apple cake with icing sugar. Whipped cream is delicious with it.