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Brown apple pie with shortcrust pastry topping

updated

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Ingredients for 1 servings:

  • 270 g butter
  • 360 g flour
  • 90 g chocolate, softened
  • 90 g powdered sugar
  • 50 g hazelnuts, ground
  • 3 egg yolks
  • 1 ½ kg apples
  • possibly sugar for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Mix all ingredients together to make a shortcrust pastry. Roll out half of the pastry and place it on a prepared baking sheet. Grate or thinly slice the apples. Cover the rolled-out pastry with the apples and sprinkle with a little more sugar, if desired. Roll out the second half of the pastry and cover the apple layer with it. Pierce a few holes in the pastry with a skewer. Bake the cake at 170°C (340°F) for about 30 minutes, until golden brown.

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Written by John Myers

Professional Chef with 29 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.

Brown apple pie with shortcrust pastry topping

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