Airy Apple Pie Without Yeast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 260 g suar
- 260 g butter
- 350 g flour
- 2 teaspoon, heaped baking powder
- 5 egg (s)
- 700 g apples, sour ones, e.., Boskop
- 1 tablespoon butter flakes
- 1 tablespoon sugar, brown
- possibly sugar, for caramelizing
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees top / bottom heat.
- Mix the butter, sugar, eggs, flour and baking powder for about 2 minutes until it is nice and smooth and fluffy.
- Put the dough on a baking sheet (either greased and floured or lined with baking paper, I prefer the baking paper). Spread the dough evenly and smooth it out.
- Peel the fruit and cut into even pieces. I always cut apples into 12 wedges. Distribute the fruit evenly on the dough and distribute small flakes of butter over the fruit. Spread the brown sugar loosely over the topping. Now bake the cake at 180 degrees top / bottom heat for about 35-40 minutes. It should get a light color. It yields slightly to pressure, but is still firm.
- Then let the cake cool slightly and serve it lukewarm with vanilla ice cream or vanilla sauce.
- You can also pull caramel threads over the finished cake. Simply melt the sugar until it caramelizes and then spread it over the cake with a fork. That gives the cake a nice crunch on top. Or brush the caramel thinly over it with a silicone brush, then the cake will have an even caramel glaze.
- The cake can be kept in a cool place for a few days if it lasts that long. For me, the cake is usually very quickly consumed and very popular with colleagues at work but also at family celebrations.
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