Apple Pie with Hicks

5 from 6 votes
Prep Time 30 mins
Cook Time 1 hr
Rest Time 30 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 14 people
Calories 201 kcal


For the shortcrust pastry

  • 450 g Flour
  • 250 g Butter / margarine
  • 150 g Sugar
  • 2 Eggs
  • 1 Pr Salt


  • 1,5 kg Apples
  • 150 g Rum raisins
  • Sugar to taste


  • 150 g Sifted powdered sugar
  • Rum
  • Roasted almond flakes

For the shape

  • Baking release spray or fat and crumbs


  • Knead all the ingredients for the shortcrust pastry and wrap in foil and place in the refrigerator for 30 minutes.
  • Wash the apples, quarter them, peel them and remove the core - remove any inhabitants at the same time. Then grate the apples on the coarse grater. Add rum raisins and sugar and mix well. Dose the amount of sugar according to taste. My brother gave me a big bag with 5 different apples, so the amount of sugar is difficult to say.
  • Grease a size 32 springform pan or spray it with baking spray.
  • Knead two thirds of the shortcrust pastry briefly and place in the springform pan with the rim. Spread the apple mixture on top and press until smooth. Roll out the remaining dough and place a lid on the apple mixture, prick several times with a fork and bake at 180 ° C for approx. 55 - 60 minutes. Take the cake out of the oven and let it cool down in the mold for 20 minutes, then open the mold and let the cake cool down on a cake wire.
  • Mix the powdered sugar with enough rum until a spreadable glaze is created. Brush the apple pie with it and sprinkle with the flaked almonds.


Serving: 100gCalories: 201kcalCarbohydrates: 28.7gProtein: 2.1gFat: 8.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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