Autumn apple pie

Ingredients for 1 servings:

• 250 g flour
• 120 g butter, soft
• 100 g hazelnuts, ground
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 egg(s)
• 75 g sugar
• 5 apples
• 1 dl white wine, dry
• 1 tbsp honey
• 1 tbsp butter
• 2 tbsp sugar or cane sugar
• ½ tbsp Cinnamon powder , more or less to taste
• 1 Bourbon vanilla pod(s), including the pulp
• 200 g marzipan paste
• 3 tbsp grape jelly or other jelly to taste
• 200 g walnuts, finely chopped
• 1 tbsp honey
• 75 g sugar
• 2 tbsp breadcrumbs
• 1 cup of cream
• 300 g flour
• 200 g butter
• 100 g hazelnuts, ground
• 100 g sugar
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

for a 28cm springform pan

For the shortcrust pastry, knead all the ingredients together. Whether by hand, with a food processor, or with a hand mixer fitted with a dough hook, it’s up to you. Cover the dough or wrap it in cling film and refrigerate for 30 minutes. Grease a 28 cm springform pan and preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Peel, core, and cut the apples into small pieces. Place in a saucepan and add the remaining ingredients for the apple filling. Bring the mixture to a boil, stirring constantly, then simmer over medium heat for about 2 minutes. Remove from the heat and let cool. Mix all the ingredients for the walnut filling together in a mixing bowl. Now shape the marzipan mixture into a ball and roll it between cling film the same diameter as the baking pan into a thin, round disc (use a rolling pin, but a glass bottle will also work in a pinch). Prepare the crumble. Knead all the ingredients together using the same method as for the shortcrust pastry. Layering the various fillings begins with the shortcrust pastry from the refrigerator. Either roll it out to the diameter of the baking tin plus 3 cm for the edge and place it in the baking tin, or form a ball, flatten it slightly, and then press it into the baking tin with your hands to create a base and edges. Spread a thin layer of grape jelly on the base and place the prepared marzipan layer over it. Spread the slightly cooled apple mixture on top and spread the walnut filling on top. Finally, spread the crumble topping on top. Bake in the preheated oven on the middle rack for approx. 1 hour. If the crumble topping is already browning and the base is not yet cooked through, simply cover with aluminum foil. Important: The cake must be completely cooled before cutting, otherwise the jelly will leak out.