Apple Pie with Crispy Topping
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g flour
- 500 g suar
- 1 pinch (s) salt
- 450 g butter
- 3 medium egg yolks
- 1 ½ kg apples, e.g., Boskoop
- 3 tablespoon lemon juice
- 600 g whipped cream
- 5 medium egg (s)
- 2 packs vanilla sugar
- 3 tablespoon powdered sugar for dusting
- Flour for the mold and for working
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix 750 g flour, 375 g sugar and the salt in a mixing bowl. Add the cold butter in small flakes and the egg yolks, then mix thoroughly with the dough hook of the hand mixer. Then work the mixture into sprinkles with floured hands.
- Place about 2/3 of the crumble on the greased, flour-dusted drip pan of the oven and press down to form a smooth dough base.
- Preheat the oven to 200 ° C (top / bottom heat, convection: 180 ° C). Peel and quarter the apples and cut out the cores. Then cut the apple quarters into wedges and drizzle with lemon juice so that they don`t tarnish. Place them tightly on the crumble base in the drip pan.
- Whisk the cream, eggs, 125 g sugar and vanilla sugar together, pour the icing over the apples. Pour the remaining sprinkles on top.
- Bake the cake in the oven for 45-50 minutes, leave to cool. Then cut into pieces and dust with powdered sugar before serving.
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