John Myers
Moroccan Apple Pie
The perfect moroccan apple pie recipe with a picture and simple step-by-step instructions.
- 1 Glas – 175 ml
- 4 Eggs
- 1 Glass Sugar
- 0,5 Glass Orange juice 100% fruit content
- 0,5 Glass Oil
- 10 El heaped Flour
- 1 packet Baking powder
- 1 packet Vanilla sugar (optional)
- 1 pinch Salt
- 2 Cut up 3 apples into wedges
- Syrup:
- 0,5 Glass Orange juice 100% fruit content
- 2 tbsp Sugar
- Put the eggs with sugar and salt in a bowl and stir well until the sugar has dissolved.
- Add orange juice and oil and stir everything thoroughly. Finally add the flour and baking powder and mix thoroughly until no more lumps of flour can be seen.
- Let it rest, covered, for about 30 minutes.
- Preheat the oven to 180 degrees (convection 160 degrees) and grease a tart pan (28 to 30 diameter) and sprinkle with breadcrumbs, flour or semolina.
- Fill in the dough and smooth it out.
- Wash, peel, core and slice the apples. Now distribute this on the dough.
- Put the cake in a preheated oven and bake for about 25 to 30 minutes.
- Put orange juice with 2 tablespoons of sugar in a saucepan and bring to the boil until a thick syrup is formed. Put the syrup on top of the warm cake, put it in the fridge and let it rest for 2 hours.
- Serve the cake with cream.
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