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Apple Pie

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Ingredients

At a glance
Main Ingredient
Butter
Eggs
Cinnamon
Cooking Method
Steam
Bake
Serves
4
Pastry Dough: Flour sift into a big bowl 250 g Salted soft butter rub into flour with fingers 125 g Fine sugar add and mix 50 g Eggs; slightly beaten add and mix 2 Filling: Apples peel; remove core and grate 1 kg Lemon juice add and mix with grated apples 1 tbsp Fine sugar add 100 g Cinnamon stick finely grind together with some sugar; sift & add apples 2 cm Raisins add 2 tbsp Coarsely ground walnuts add and mix well 100 g Spoon over pastry dough. Almond topping: Butter warm up on low heat 50 g Sugar add to butter and mix 50 g Coarsely ground almonds add to mixture and spread over pastry top. 2 tbsp

Methods/steps

Grease the base and rim of a springform; measuring about 23 cm in diameter; and dust with flour. Keep ready. Press dough into a ball; cover bowl with a damp cloth and refrigerate for about one hour. Set aside about 1/4th of the dough for the top. Remove the rim of the springform and roll out the remaining dough on flour-dusted surface 1/2 cm thick over the base; cut away the overlapping part; then fit the rim back to the base. From the remaining dough make a thin roll and place it around the inner side of the springform. Pull the roll upwards with fingertips and press firmly to the rim making a 3 cm high edge. Prick the base with a fork several times; so that the steam can escape while baking. Preheat the oven! Filling: Roll out remaining dough large enough for the top. Now cover the apple filling. Topping: Bake in medium hot oven for 50 to 60 minutes or until dough gets light brown. Cool before removing from the springform.

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