Viennese apple pie

Name: Viennese apple pie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 1,75 kg Apples (e.g. Jonagold); 3 TABLESPOONS Lemon juice; 250 g soft butter; 200 g Sugar; 1 package Vanilla sugar Salt; 5 Eggs (Gr. M); 250 g Flour; 100 g Cornstarch; 1 package Baking Powder; 50 g flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
1,75 kg Apples (e.g. Jonagold)
3 TABLESPOONS Lemon juice
250 g soft butter
200 g Sugar
1 package Vanilla sugar Salt
5 Eggs (Gr. M)
250 g Flour
100 g Cornstarch
1 package Baking Powder
50 g flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (deep baking tray; approx. 32x39 cm) and dust with flour. Peel and quarter apples and cut out the core. Cut in the apple quarters. Drizzle apples with lemon juice.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one by one. Mix flour, starch and baking powder, sieve over it and stir in briefly.
3
Spread the dough into the fat pan. Place the apples close together with the round curvature upwards. Sprinkle with almonds. Bake in a hot oven for 20-25 minutes. Let it cool down. Dust with icing sugar.
4
Serve with vanilla ice cream or whipped cream.