Caramel Apple Pie
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g butter
- 25 g suar
- 200 g flour
- 1 tablespoon water
For covering:
- 1 kg apples
- 2 tablespoon lemon juice
- 1 tablespoon sugar
- 1 tablespoon honey
- 25 g butter
- 100 g raisins
- 2 tablespoon flour
- Cinnamon, to taste
For covering:
- 75 g butter
- 75 grams sugar
- 1 tablespoon honey
- 100 g almond (s), (flakes)
Print Recipe
Pin Recipe Instructions
- Grease a 26 springform pan and chill.
- Prepare the shortcrust pastry and use it to line the mold so that an approx. 3 cm high edge is created. Then place in the refrigerator.
- Peel, quarter and core the apples and cut into narrow wedges. Drizzle with the lemon juice.
- Bring the sugar, butter and honey to the boil in a pan so that it dissolves. Add the apples and cook for about 8-10 minutes, stirring occasionally. Liquid should leak out of the apples!
- Meanwhile preheat the oven to 200 ° C top / bottom heat.
- Then stir in the raisins and remove the pan from the heat.
- Dust the flour over the apples and mix in as evenly as possible.
- Put the filling on the prepared dough and smooth it out.
- Put the cake in the preheated oven.
- Now bring the butter with sugar and honey to the boil for the crust. Mix in the flaked almonds.
- Take the pre-baked cake out of the oven and spread the almond mixture on top.
- Bake for about 30 minutes until the surface has turned a nice caramel color.
- A pleasure both warm and cold!
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