John Myers
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Saterland Apple Pie
The perfect saterland apple pie recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry
- 250 g Flour
- 100 g Sugar
- 125 g Butter
- 1 piece Egg
- 1 packet Baking powder
- 2 packet Vanilla sugar
For the filling
- 1 kg Apples
- 750 ml Apple juice
- 2 packet Vanilla flavored cooking pudding powder
- 150 g Sugar
For covering
- 1 a cup Cream
- 100 g Flaked almonds
- Make one from the ingredients for the shortcrust pastry. Grease a springform pan or line it with baking paper, spread the shortcrust pastry in it, pull up the edge.
- Peel, core and chop the apples, place on the shortcrust pastry.
- Mix the pudding powder with the sugar and a little apple juice until smooth. Bring the remaining apple juice to a boil. Remove the apple juice from the hob and stir in the smoothly stirred pudding, briefly bring to the boil again until it thickens.
- Put the slightly cooled pudding on the apples in the springform pan and bake at 175 degrees for about 60 minutes.
- Lightly toast the almond leaves in a pan. Let the cake cool down and put it in the fridge overnight.
- Just before serving, whip the cream, distribute it on the cake and decorate with the almond leaves.
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