Apple Pie Covered and Very High
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 200 g butter
- 100 g suar
- 1 packet vanilla sugar
- 1 egg (s)
- 2 kg apples
- 200 g suar
- 250 ml white wine
- 100 g raisins
- 70 g cornstarch
- 2 teaspoons cinnamon powder
- 100 g almond sticks
- 200 g powdered suar
- 3 tablespoon lemon juice
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from flour, butter, sugar, vanilla sugar and egg. Roll out 2/3 of the dough into a round plate and line a round, greased baking pan (28 cm) with it. Roll out the remaining dough into a round plate the size of the bottom of the baking tin.
- Peel and core the apples and cut into small cubes. Put the sugar in a hot pan and melt it. Deglaze the resulting caramel with 200 ml of white wine and stir well. Add the washed raisins, cinnamon and apples. Bring to the boil briefly.
- Mix the starch with the rest of the white wine and add to the apple mixture. Briefly toast the almond sticks in a pan, then add to the mixture. Put everything on the shortcrust pastry base.
- Put the round sheet of dough on top, carefully prick 7 - 8 times with a fork and bake at 175 ° C (top / bottom heat) for 40 minutes.
- Make a glaze from powdered sugar and lemon juice and brush the cake with it while it is still hot. Let the cake cool and serve with whipped cream.
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