Caramel Apple Pie

Ingredients for 1 servings:

• 100 g butter
• 25 g sugar
• 200 g flour
• 1 tbsp water
• 1 kg apples
• 2 tbsp lemon juice
• 1 tbsp sugar
• 1 tbsp honey
• 25 g butter
• 100 g raisins
• 2 tbsp flour
• Cinnamon, to taste
• 75 g butter
• 75 g sugar
• 1 tbsp honey
• 100 g almond(s) (flakes)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Delicate shortcrust pastry with caramel apple filling and bee sting topping

Grease a 26 cm springform pan and chill. Prepare the shortcrust pastry and line the pan with it, creating a 3 cm high rim. Then refrigerate. Peel, quarter, core, and slice the apples into thin wedges. Drizzle with lemon juice. Bring the sugar, butter, and honey to a boil in a pan until dissolved. Add the apples and simmer for about 8-10 minutes, stirring occasionally. The apples should start to release some liquid. Meanwhile, preheat the oven to 200°C (top/bottom heat). Stir in the raisins and remove the pan from the heat. Sprinkle the flour over the apples and mix in as evenly as possible. Pour the filling onto the prepared pastry and smooth it down. Place the pie in the preheated oven. Now, for the crust, bring the butter, sugar, and honey to a boil. Stir in the flaked almonds. Remove the pre-baked cake from the oven and spread the almond mixture on top. Bake for about 30 minutes, until the top turns a beautiful caramel color. Delicious both hot and cold!