John Myers
Contents
show
Baking: Apple Pie with Nut Filling
The perfect baking: apple pie with nut filling recipe with a picture and simple step-by-step instructions.
The dough
- 200 g Spelled flour type 630
- 2 piece Eggs
- 1 pinch Salt
- 80 g Raw cane sugar
- 100 g Butter
The nut filling
- 2 piece Eggs
- 80 g Raw cane sugar
- 0,5 teaspoon Ground cinnamon
- 100 g Ground hazelnuts
- 50 g Hazelnut flakes
- 1 tablespoon Cinnamon caramel cream * (optional)
….also
- 6 piece Medium sized apples
- 3 tablespoon Red currant jelly
- Powdered sugar
- Fat and crumbs for the mold
The dough
- Sift the flour into a mixing bowl. Add the egg, salt, sugar and butter and first make a crumbly dough with the dough hook on the lowest setting. Increase the speed, keep stirring until the batter is homogeneous.
- Grease and crumble a mold and spread the dough in it. Pull up the edges approx. 2 cm. Chill for an hour.
The nut filling
- Beat eggs with cinnamon and sugar to a creamy mass. Ground nuts, nut flakes and the caramel cream * Sauces: Cinnamon and caramel sauce – rather add a cream and stir.
- Peel and quarter the apples, remove the core and drizzle with a little lemon juice. Roughly grate an apple into the filling. Spread the nut mixture on the chilled base.
The finish
- Cut the apples in a fan-like manner and distribute them on the filling. Be careful not to cut the apples all the way through. Heat the jelly and brush the apples with it.
- Bake at 180 degrees (do not preheat) for about 45 minutes. Brush the hot apples with jelly again and sprinkle the cake with powdered sugar.
Facebook Comments