John Myers
Apple Pie with Walnut and Sprinkles
The perfect apple pie with walnut and sprinkles recipe with a picture and simple step-by-step instructions.
- For the dough:
- 200 g Sugar white
- 250 g Cold butter
- 500 g Flour
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 2 tablespoon Milk
- 1 Egg
- Semolina
- For covering:
- 1 kilogram Elstar apples
- 100 g Walnuts
- 1 packet Vanilla sugar
- 4 tablespoon White wine
- 4 tablespoon Sugar white
- Peel the apples, remove the core and cut into small cubes. Roughly chop the walnuts. Put the apple cubes and the chopped walnuts in a saucepan. Add the sugar and vanilla sugar and mix in.
- Add the white wine and let everything simmer until the apple cubes have softened a little. Take the pot off the stove and let everything cool down.
- Mix the flour with the baking powder. Now place in a mixing bowl and make a shortcrust pastry with butter, sugar, vanilla sugar, egg and milk. Shape the dough into a ball, wrap in foil and refrigerate for 30 minutes.
- Put two thirds of the batter into the prepared springform pan. Roll out on the floor and pull up one edge. Sprinkle the bottom with semolina. Spread the apple nut mixture on the base and smooth it out. Spread the remaining dough on top as a crumble.
- Place the cake in the oven preheated to 200 degrees (convection) and bake for approx. 25 – 30 minutes. After the baking time, take out of the oven, let cool down for 15 minutes, remove the springform pan and let cool down.
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