Juicy apple pie with double cream glaze

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 1 kg sour apples + 1 apple (e.g. Elstar)
  • 7-10 Tbsp Juice of 1 lemon
  • 5 Eggs (size M)
  • 1 package Vanillin sugar
  • 225 g Sugar
  • 125 g double cream
  • 100 g + 1 tablespoon soft butter
  • 1 pinch Salt
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 150 g Flour
  • 1 coated Tsp Baking Powder
  • 3 TABLESPOONS Apricot Jam
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Peel, quarter and core 1 kg apples. Roughly grate on a kitchen grater, mix with lemon juice. Mix in 3 eggs, vanillin sugar, 50 g sugar and 75 g double cream. Put them in a cold place. For the dough, mix 100 g butter, salt, lemon zest and 150 g sugar until creamy. Stir in 2 eggs and 50 g double cream one after the other.

  2. 2

    Mix flour and baking powder and stir in briefly. Grease a tart tin (bottom 24 cm Ø; top 28 cm Ø) and sprinkle with breadcrumbs. Add the dough and smooth it down. Spread apple mixture on top. Sprinkle with 25 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Heat jam and 1 tablespoon butter in a pot and pass through a sieve. Wash 1 apple, cut out the core. Cut apple into thin slices. Spread the jam on the apples about 10 minutes before the end of the baking time, place the apple slices on top and bake until done. Let it cool down on a cake rack. Carefully remove from the tin.

  3. 3

    Heat jam and 1 tablespoon butter in a pot and pass through a sieve. Wash 1 apple, cut out the core. Cut apple into thin slices. Spread the jam on the apples about 10 minutes before the end of the baking time, place the apple slices on top and bake until done. Let it cool down on a cake rack. Carefully remove from the tin. Dust with icing sugar. Whipped cream tastes good with it

Nutrition Facts

KCAL
340 kcal
CARBS
43 g
FATS
16 g
PROTEINS
5 g