Apple Pie – Symphony
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 100 g mararine
- 1 egg (s)
- 30 grams sugar
- 1 pinch salt
- 2 tablespoon water, cold
- 1 kg apples, tart
- 2 tablespoon lemon juice
For the cast:
- 100 g suar
- 3 egg (s)
- 1 cup cream
- possibly vanilla
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Prepare a shortcrust pastry from flour, margarine, 1 egg, sugar, salt and 1-2 tablespoons of water. Lay out the dough in a greased springform pan, pulling up the edge.
- Peel the apples and cut them into eighths, while I always put the finished apple wedges in a little water with lemon juice so that the apples don`t turn brown.
- For the icing, stir the sugar with the eggs and the cream until foamy and add vanilla if necessary. Place the drained apple wedges on the shortcrust pastry. Empty half of the pour over it.
- Bake in a preheated oven at 180 ° C (top / bottom heat) for approx. 25 minutes, then pour the rest of the topping over and bake for another 20-30 minutes (I like to use convection).
- I once ate an apple pie like this in Alsace and created this recipe at home.
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