Ultra Juicy Apple Pie with Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 50 grams sugar
- 100 g butter, cold
- 150 grams flour
For the dough: (batter)
- 200 g butter, soft
- 175 grams sugar
- 1 packet vanilla sugar
- 3 egg (s)
- 300 grams flour
- 2 teaspoons, leveled baking powder
For the sprinkles:
- 40 g suar
- 40 g butter
- 80 grams flour
For covering:
- 4 medium apples, e.g. Braeburn, peeled, cut into not too small cubes
- cinnamon
- Ground hazelnuts
- sugar
- Fat, for the shape
- Flour, for the mold
Print Recipe
Pin Recipe Instructions
- Shortcrust:
- Knead the butter, sugar and flour into a dough with your hands.
- Grease and flour a 26 mm springform pan and loosen the edge of the pan. Shape the shortcrust pastry into a ball, lay it on the floor and use a rolling pin to spread it smoothly and evenly on the floor. Put the edge back on the mold.
- Batter:
- Beat the butter, sugar and vanilla sugar until frothy and stir in the eggs one by one. Mix flour with baking powder and stir in.
- Pour the batter onto the shortcrust pastry and place the apple pieces on top and press in gently. If you like, sprinkle cinnamon, a little sugar and a little ground nuts over the apples.
- Streusel:
- Mix sugar, butter and flour and crumble on top of the cake.
- Bake at 180 ° C top and bottom heat for about 60 minutes.
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