Apple Pie with Cream and Nut Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 125 g mararine
- 65 g suar
- 1 egg (s)
For covering:
- 750 g apples
For the cast:
- 2 egg yolks
- 110 g suar
- 125 g sour cream
- 2 tablespoon flour
- 1 tablespoon hazelnuts, ground
- 0.5 teaspoon ½ cinnamon powder
- 2 egg whites
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, knead the ingredients into a smooth dough and refrigerate.
- Grease a springform pan and set aside.
- In the meantime, wash, peel, core and dice the apples.
- Line the springform pan with the dough and press up an approx. 3 cm high edge.
- Mix the egg yolks, cinnamon, sugar, sour cream, nuts and flour together. Beat the egg whites until stiff and fold into the sauce. Carefully fold in the apple cubes. Pour the mixture onto the shortcrust pastry and smooth it out.
- Bake in a preheated oven at 180 ° C for 40-50 minutes.
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