John Myers
Apple Pie with Rum and Raisins
The perfect apple pie with rum and raisins recipe with a picture and simple step-by-step instructions.
- 125 g Flour
- 60 g Sugar
- 80 g Butter
- 1 piece Egg yolk,
- 0,5 teaspoon Baking powder
- 1 kg Apple boskop
- 100 g Raisins
- 4 tablespoon Rum
- 2 tablespoon Lemon juice
- 175 g Flour
- 125 g Butter
- 100 g Sugar
- 2 Teaspoon. Baking powder
- 2 piece Eggs
- 100 g Cream
- 1 teaspoon Grated lemon peel
- 2 tablespoon Lemon juice
- 100 g Powdered sugar
- 0,5 piece Protein
- Make a shortcrust pastry from the first 5 ingredients, peel and core the cool apples and cut into pieces, add 2 tablespoons of lemon juice. Soak the raisins with rum. Mix 125 grams of butter and 100 grams of sugar until foamy, stir in eggs, add flour with baking powder and lemon peel.
- Put the dough in a well-greased 28cm dish that has been dusted with flour, mix the apples with the raisins and place on the dough. Roll out the shortcrust pastry to the size of the form on the apples and place the form in the oven preheated to 170 degrees and bake on the middle rack for 60 minutes. Take out and let cool.
- Mix the powdered sugar with the egg whites and 1 tablespoon of lemon juice and brush the cake with it while it is still in the mold.
Facebook Comments