Best Apple Pie from Tray
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 470 g suar
- 100 g hazelnuts
- 100 g walnuts
- 400 g butter
- 700 g flour
- 2 teaspoons, leveled baking powder
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 4 medium egg yolks
- 1 ½ kg apples, tart
- 1 lemon (s), juice and grated zest it, or Citroback
- Fat, for the tin
- Breadcrumbs, for the tray
Print Recipe
Pin Recipe Instructions
- Caramelize 120 g sugar in a pan without fat. Add nuts and turn in them. Spread on baking paper and let cool down.
- Melt the butter and let it cool down a bit. Mix the flour with baking powder, vanilla sugar, salt and 300 g sugar. Add the fat and egg yolk and work everything into crumbles.
- Grease a fat pan (approx. 338 cm) and sprinkle with breadcrumbs. Press 2/3 of the breadcrumbs into the drip pan as a base.
- Roughly chop the brittle and mix well with the remaining crumble dough except for 4 tablespoon.
- Peel and quarter the apples and remove the core. Cut the apples into wedges, mix well with 50 g sugar, lemon juice and zest and spread on the crumble base. Put the brittle crumble on top.
- Bake in a preheated oven at 175 degrees (convection 150 degrees) for 50-60 minutes. Let cool down. Sprinkle with the remaining brittle.
- Cinnamon cream tastes good with it.
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