John Myers
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Butter-apple Pie with Almond Topping
The perfect butter-apple pie with almond topping recipe with a picture and simple step-by-step instructions.
For the dough:
- 200 g Flour
- 1 teaspoon Baking powder
- 50 g Ground hazelnuts
- 125 g Extra fine sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Egg
- 1 Egg yolk
- 125 g Branded butter
For the filling:
- 1 kg Apples
- 2 small Lemons – we need the juice
- 50 g Branded butter
- 50 g Extra fine sugar
- 100 g Sultanas
For the almond topping:
- 100 g Extra fine sugar
- 100 g Branded butter
- 70 g Flaked almonds
- 1 tablespoon Honey
- 1 tablespoon Cream
- Sieve the flour with the baking powder, then mix with the ground nuts. Add all the other ingredients (the coldest possible butter in flakes) and work everything into a smooth kneading dough. Wrap it in foil and cool it in the refrigerator for at least 1 hour.
- Line the bottom of a 24 cm form with baking paper – preheat the oven to 200 degrees. Roll out about 2/3 of the dough and place in the prepared form, prick several times with a fork (so that no bubbles appear during baking) and bake for about 15 minutes.
- Let it cool down and press the rest of the dough into the mold as an edge. For the filling, wash, peel and cut the apples and remove the core; then cut into coarse pieces and turn them immediately in the lemon juice.
- Fry the butter with the sugar in a small saucepan, sauté with the apples and sultanas for about 4 minutes while turning them diligently, remove from the fire and cool on the kneading dough.
- For the butter and almond topping, fry the butter in a pan until it is lightly browned. Immediately add the flaked almonds, sugar, honey and cream and mix everything together well. Pour the mixture onto the apples and distribute evenly. Bake the cake for about 30 minutes at 200 degrees and only remove it from the mold when it has cooled down.
- We enjoyed this cake today … it was a real “Sunday cake”.
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