Red-green apple pie

Name: Red-green apple pie
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 2 red and green-skinned apples (approx. 175 g each); 4 TABLESPOONS Lemon juice; 125 g Butter; 125 g + 2 tablespoons sugar; 3 Eggs (size M); 125 g Flour; 65 g Cornstarch; 2 TEASPOONS Baking Powder; 1 heaped tablespoons ground hazelnuts; 2 TABLESPOONS Ricotta cheese; 5 TABLESPOONS Milk; 75 g Hazelnut flakes; 1 TABLESPOON Hazelnut kernels; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 8

2 red and green-skinned apples (approx. 175 g each)
4 TABLESPOONS Lemon juice
125 g Butter
125 g + 2 tablespoons sugar
3 Eggs (size M)
125 g Flour
65 g Cornstarch
2 TEASPOONS Baking Powder
1 heaped tablespoons ground hazelnuts
2 TABLESPOONS Ricotta cheese
5 TABLESPOONS Milk
75 g Hazelnut flakes
1 TABLESPOON Hazelnut kernels
7-10 Tbsp Grease

Directions

1
Quarter apples, cut out core. Cut the fruit flesh into fine slices and sprinkle with lemon juice. Beat butter and 125 g sugar until creamy. Stir in eggs one by one. Mix flour, cornstarch, baking powder and ground hazelnuts. Alternately stir in flour mixture, ricotta and milk. Pour into a greased springform pan (20 cm Ø) sprinkled with hazelnut leaves.
2
Arrange the apple slices according to colour in a ying-yang pattern and press in lightly. Decorate with hazelnut kernels to separate the colours. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. After 30 minutes sprinkle with 2 tablespoons of sugar. Leave to cool slightly while still in the mould. Remove from the mould and allow to cool completely