John Myers
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Sunken Apple Pie ‘Ravensburg’
The perfect sunken apple pie ‘ravensburg’ recipe with a picture and simple step-by-step instructions.
For the apple bath:
- 180 g Sugar, whiter, finer
- 5 Eggs, size M
- 250 Wheat flour, type 405
- 3 tbsp Wheat flour, type 405
- 150 g Mango juice, (see note)
- 1 tbsp Vanilla extract
- 1 pinch Salt
- 1 tbsp Citric acid, crystalline
- 3 tbsp Sugar, whiter, finer
- 2 tsp Cinnamon powder
- 100 g Water
For covering:
- 4 large Apples, (Boskoop or Red Fuji)
- 60 g Orange peel, (in small cubes)
- 80 g Raisins
- 160 g Sour cream
- 4 tbsp Mango juice
- 3 tbsp Sugar fine, white
- 3 tbsp Tapioca flour
- 60 g Desiccated coconut, fresh or frozen
- 50 g White bread, dry, coarsely grated
Also:
- Margarine, for greasing the baking pan
- 100 ml Rum, brown, to soak
To garnish:
- Flowers and leaves
- The recipe is for a 30 x 25 cm baking sheet. A handheld or stand kitchen machine is required to make the batter.
- Soak the raisins in rum for 4 hours. Moisten the baking sheet and line it with parchment paper. All ingredients should be at room temperature. Liquefy the margarine in a water bath, not exceeding 45 degrees. Weigh out the sugar. Beat the eggs, separate the egg whites and yolks. Make sure that no egg yolk ends up in the egg white, otherwise the egg whites will not succeed. Mix the weighed wheat flour with the baking powder and keep it ready.
- Mix the citric acid with the sugar, cinnamon and water. To prevent the apples from turning brown, all treated apple quarters must be bathed in them immediately. Strain after 5 minutes and transfer to another bowl. Wash, peel and quarter the apples, remove the stem, core and remnants of the flowers. Immediately bathe each finished quarter in the apple bath.
- Put the egg yolks, orange juice, vanilla extract and sugar in a mixing bowl and mix with a whisk until frothy. Pour in the melted margarine in a thin stream while stirring.
- Mix the flour with the baking powder well and add tablespoons to the sugar mass. Depending on the swellability of the flour, add one tablespoon of orange juice if the dough is too firm.
- Cut the apple quarters by hand or with a food processor (MUM etc.) into approx. 3 mm thick slices. Treat the slices as you did the apple quarters before. Strain the apple slices. Keep the rum, discard the apple bath. Mix the sour cream with the mango juice, sugar and tapioca flour. Mix with the diced orange peel and raisins under the apple slices. Finally, mix in the desiccated coconut and white bread.
- Thoroughly clean the whisk and use a steel, absolutely grease-free mixing bowl. Add a pinch of salt to the egg white and beat with the highest level of whipping until the egg whites are firm. Lift the egg whites by hand with a large spoon under the dough mass and mix homogeneously with a vertical stirring direction.
- Preheat the oven to 180 degrees bottom heat.
- Approx. Pour 3/4 of the finished batter into the baking sheet. Spread the topping over it and use the remaining batter to sink the apples. Bake in the middle rack for 40 minutes until golden brown.
- Take out, let cool and leave to mature in the refrigerator overnight, covered. Cut into pieces as desired, garnish and serve cool to room temperature.
annotation
- Butter loses its taste when baking (over 160 degrees) and can be replaced with margarine without any loss of taste. Margarine usually contains a little salt and there is no need to add salt to the dough.
- If mango juice is not available, pulpy orange juice (with pulp) is a good substitute. It may be necessary to add a little more sugar, as mango juice is much sweeter.
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