Apple Pie with Walnut Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 270 g flour
- 130 g butter
- 70 g suar, fine
- 1 packet vanilla sugar
- 1 egg (s)
- a bit salt
For the cream:
- 50 g butter
- 50 grams sugar
- 0.5 ½ pack vanilla sugar
- 1 egg (s)
- 50 g flour
- 50 g walnuts, rated
For the topping: 1
- g 1,000 apples
- 40 g suar, fine
- 1 teaspoon cinnamon, ground
- some lemon juice
For the topping: 2
- 100 g walnuts, rouhly chopped
- 100 g honey
- 80 ml whipped cream
- 25 g butter
- 0.25 teaspoon ¼ flour
Print Recipe
Pin Recipe Instructions
- For the dough:
- Sift the flour into a bowl. Add the butter, sugar, vanilla sugar, salt and egg and work quickly with your hands to make a shortcrust pastry.
- The dough, it does not need to be cooled, lay out in a greased springform pan, 26 cm, and prick several times with a fork.
- Peel the apples, remove the core, cut into wedges or, better still, into fine slices, drizzle with lemon juice and mix with sugar and cinnamon.
- For the cream:
- Mix the butter with the sugar and vanilla sugar, add the egg and stir in the flour and the grated walnuts. Mix to a smooth cream. (instead of 50g flour and 50g walnuts, 100g grated walnuts can also be used)
- Spread this cream evenly on the shortcrust pastry. Spread the sugar and cinnamon apples on top.
- Bake the cake in the preheated oven for 15 minutes at 200 degrees, then for another 30 minutes at 170 degrees.
- In the meantime, cook the honey with the cream (unbeaten) and the butter for about 2 minutes, stirring constantly. Remove from heat and stir in the roughly chopped walnuts and 1/4 teaspoon flour.
- After this 45 minute baking time, spread the honey-walnut mixture over it and finish baking the cake in another 15 minutes.
- After cooling, sprinkle with powdered sugar if necessary.
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