Hazelnut Crusted Apple Pie

Summary

Ingredients

For the dough:

• 175 g butter
• 2 tablespoon sugar
• 1 pinch (s) salt
• 250 g flour
• 100 g hazelnuts, round
• 2 tablespoon water

For covering:

• 500 ml milk
• 2 tablespoon sugar
• 100 g semolina
• 1 tablespoon butter
• 150 g crème fraîche
• 1 kg apples, (approx. 5-6 pieces)

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Instructions

1. Grease a springform pan and chill.
2. For the dough, stir the butter, salt and sugar until very creamy. Gradually stir in the flour and nuts, so that a finely crumbly mixture is formed. Now add water spoon by spoon until it becomes coarse crumbs and knead them together with your hands to form a soft, supple dough. It mustn`t get sticky! (If you insist, you can of course also prepare the shortcrust pastry conventionally.)
3. Line the springform pan with about half of the dough, forming a border of approx. 4 cm. Roll out about 2/3 of the remaining dough on baking paper (important!) And cut out a lid the same diameter as the shape. Place the lined springform pan, the finished dough lid on the baking paper and the leftover dough in the cold for at least 30 minutes.
4. In the meantime, bring the milk to the boil. Scatter sugar and semolina, stirring constantly, and bring to the boil again so that the mixture thickens. Remove from heat, stir in butter and crème fraîche. Cover and set aside.
5. Peel and quarter the apples, cut out the core and slice the apples into fine slices (preferably with a vegetable slicer or, even better, with the machine.
6. Now preheat the oven to 200 ° C top / bottom heat.
7. Take the springform pan and the corresponding dough lid out of the refrigerator.
8. Spread the semolina mass on the pastry base (if a small skin has formed, that is not a problem) and distribute the apples as evenly as possible, possibly flattening them with your hands so that they are about level with the edge of the pastry.
9. Now “turn” the pastry lid onto the apples and carefully remove the baking paper. Possibly press a little on the edges.
10. Bake in the preheated oven for about 30 minutes.
11. In the meantime, take the leftover dough out of the refrigerator and roll out. Cut or prick any motif, e.g. flowers, leaves, hearts, etc.
12. Place on the hot cake and immediately put back in the oven.
13. Bake for about 15 minutes, until the dough motifs have also got color.
14. If you like sweet cakes, you can use more sugar for both the dough and the semolina filling!
15. A pinch of cinnamon can`t hurt here if it suits the season!
16. Also tastes good with almonds or walnuts etc.
17. if you want to save calories, you can leave out butter and creme fraiche in the semolina filling, but you have to expect that the mixture will be much firmer and more pudding-like.

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