Hazelnut Crusted Apple Pie

Ingredients for 1 servings:

• 175 g butter
• 2 tbsp sugar
• 1 pinch of salt
• 250 g flour
• 100 g hazelnuts, ground
• 2 tbsp water
• 500 ml milk
• 2 tbsp sugar
• 100 g semolina
• 1 tbsp butter
• 150 g crème fraîche
• 1 kg apples (approx. 5-6 pieces)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

delicate hazelnut shortcrust pastry with creamy semolina filling and apples

Grease a springform pan and chill. For the pastry, cream the butter with salt and sugar until very creamy. Gradually stir in the flour and nuts until a fine crumbly mixture forms. Now add water a spoonful at a time until it forms coarse crumbs, then knead the crumbs with your hands to form a soft, smooth dough. It shouldn’t be sticky! (If you insist, you can of course also make the shortcrust pastry the traditional way.) Line the springform pan with about half of the pastry, leaving a rim of about 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 pan. Chill the lined springform pan, the finished pastry lid on the baking paper, and the remaining dough for at least 30 minutes. Meanwhile, bring the milk to a boil. Sprinkle in the sugar and semolina, stirring constantly, and bring back to a boil until the mixture thickens. Remove from heat, stir in butter and crème fraîche. Cover and set aside. Peel and quarter the apples, remove the cores, and slice them thinly (ideally with a mandoline or, even better, with a food processor). Preheat the oven to 200°C (top/bottom heat). Remove the springform pan and the corresponding pastry lid from the refrigerator. Spread the semolina mixture onto the pastry base (it’s okay if a small skin forms) and distribute the apples as evenly as possible, flattening them slightly with your hands if necessary so that they are roughly level with the edge of the pastry. Turn the pastry lid out onto the apples and carefully remove the baking paper. Press the edges down slightly if necessary. Bake in the preheated oven for about 30 minutes. Meanwhile, remove the remaining pastry from the refrigerator and roll it out. Cut out or cut out any motifs you like, e.g., flowers, leaves, hearts, etc. Place them on the hot cake and immediately return them to the oven. Bake for about another 15 minutes, until the pastry motifs have also taken on some color. If you like sweet cakes, you can add more sugar to both the pastry and the semolina filling! A pinch of cinnamon can’t hurt, if it’s seasonally appropriate! It’s also delicious with almonds or walnuts, etc. If you want to save calories, you can also omit the butter and crème fraîche from the semolina filling, but expect the mixture to be considerably thicker and more pudding-like.