Cinnamon Crumble Apple Pie

Ingredients for 1 servings:

• 200 g flour
• ½ tsp salt
• 125 g butter
• some water
• Fat for the mold
• 1 kg apples
• 2 tbsp flour
• 2 tsp cinnamon
• 50 g raisins
• 1 egg(s)
• 2 tbsp sugar
• 250 g ricotta
• 125 g flour
• 75 g nuts, ground
• 150 g cane sugar
• 125 g butter flakes
• 1 tbsp cinnamon

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Shortcrust pastry with delicious apple filling, raisins, ricotta cream and cinnamon-nut crumble

Prepare the shortcrust pastry, line a greased pie plate or springform pan, and chill. For the crumble, combine the flour and nuts, add the sugar, cinnamon, and butter flakes, and mix with a hand mixer on high, then switch to the first speed and continue mixing until the crumbles are the desired size. The longer you mix, the larger the crumbles will be. Chill. Peel, core, and slice the apples. Mix with the flour and cinnamon. Preheat the oven to 200°C (top/bottom heat). Beat the egg with the sugar until creamy and stir in the ricotta. Place the apples on the base, mounding them slightly in the center. Sprinkle with raisins. Spread the glaze evenly over the top. Sprinkle with the crumble topping. Bake in the preheated oven for about 50-60 minutes until golden brown. If this happens too quickly, cover with foil and reduce the temperature to 180°C. Let the cake cool for at least an hour. It’s also delicious warm with vanilla ice cream, but it’s also a real treat cold.