John Myers
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Apple Pie with Cream Topping
The perfect apple pie with cream topping recipe with a picture and simple step-by-step instructions.
Cake batter
- 75 g Organic butter
- 50 g Sugar
- 50 g Raw cane sugar
- 1 tablespoon Vanilla sugar
- 1 pinch Salt
- 2 piece Organic eggs
- 100 g Flour
- 50 g Food starch
- 1 teaspoon Baking powder
Apples
- 750 g Boskoop
Icing
- 150 g Creme fraiche Cheese
- 2 piece Organic eggs
- 25 g Sugar
- 25 g Raw cane sugar
- 1 tablespoon Vanilla sugar
- Flaked almonds
- For the dough, stir the softened butter with the sugar until creamy and gradually add the eggs. Mix the flour with the starch and baking powder and stir in.
- Preheat the oven to 180 degrees. Pour the dough into a lightly buttered springform pan (28 cm) and smooth it out. Peel the apples and cut into slices about 1 cm thick and place them in a circle on the dough, pressing down lightly. Bake the cake on the lower rack for 35 minutes.
- Mix everything for the pouring and after the above. Give the baking time over the cake and bake for another 25 minutes – on the middle rack. Sprinkle with flaked almonds about 10 minutes before the end.
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