John Myers
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Baking: Apple Pie with Crusty Crust
The perfect baking: apple pie with crusty crust recipe with a picture and simple step-by-step instructions.
the yeast dough
- 200 g Wheat flour type 550
- 0,5 cube Yeast fresh
- 1 pinch Salt
- 100 ml Milk
- 40 g Butter
- 60 g Sugar
- 1 piece Egg
the filling
- 500 g Apple wedges
- 500 g Lemon juice
- 3 tablespoon Sugar
- 1 packet Cream pudding powder
- 100 ml Apple juice
- 50 g Dried cranberries
- 50 g Walnuts, roughly chopped
the sprinkle topping
- 150 g Butter
- 150 g Sugar
- 150 g Wheat flour type 550
- 1 pinch Ground cinnamon
- 1 tablespoon Vanilla sugar
the yeast dough
- Sift the flour into a bowl and make a hollow in the middle. Add the crumbled yeast, a teaspoon of sugar and some warm milk. Dissolve the yeast while stirring and stir in some flour at the same time.
- Cover the bowl with a cloth and let the dough rise in a warm place for about 20 minutes.
- Now add the salt, the egg, the remaining sugar and the remaining milk and knead everything into a smooth, supple yeast dough. Cover again and let rise for about 1 hour.
the filling
- In the meantime, peel the apples, remove the core and any inhabitants and cut them into wedges. Sprinkle this with the lemon juice.
- Now sauté the apples with the sugar in a saucepan for about 5 minutes. (Without addition of liquid!)
- Mix the pudding powder with the apple juice and add to the steamed apples and stir well. As soon as the mixture has set, remove from heat.
- Stir in the chopped cranberries and nuts.
The crumbly crust
- Let the butter melt, mix with sugar and flour and “season” with cinnamon.
the finish
- Grease and crumble a cake tin (26 cm) and fill with the yeast dough. Pull up the edges a little.
- Place the apple filling on the dough and smooth it out. Now distribute the crumble mixture on top and bake at approx. 180 degrees in the preheated oven for approx. 45 minutes. The sprinkles must have melted into a blanket and lightly browned.
- Sprinkle with vanilla sugar immediately after removing.
- TIP 12: This cake tastes good warm (the filling is not yet firm) or after a night in the refrigerator with cinnamon cream to put in it.
- After I baked this cake at my mom’s and forgot the camera, unfortunately there is only one picture.
- Note 14: The fault was in the production of the crumble. Originally it was supposed to be a normal crust cake, but my mom caught too much butter and therefore it ran into a homogeneous mass and formed a closed blanket, which tastes so good that I will now do it more often.
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