John Myers
Pumpkin Pie with Apples and Crispy Sprinkles
The perfect pumpkin pie with apples and crispy sprinkles recipe with a picture and simple step-by-step instructions.
Sprinkles
- 500 g Apples
- 180 g Magarine
- 100 g Sugar brown
- 3 piece Eggs
- 1 pck Vanilla sugar
- 1 pck Custard powder
- 75 g Food starch
- 170 g Flour
- 50 g Ground almonds
- 50 g Desiccated coconut
- 1 pck Baking powder
- 1 pinch Salt
- 2 tablespoon Lemon juice
- 2 tablespoon Amaretto
- 125 g Flour
- 2 tablespoon Honey to taste
- 50 g Sugar
- 1 Heaped teaspoons Ground cinnamon
- 150 g Whole almond
- 80 g Magarine
- Quarter, core, and slice apples, drizzle with lemon juice, peel the pumpkin, remove the stones and grate
- Make a batter out of the above ingredients, finally stir in the grated pumpkin and fill into a spring or silicone mold
- Cover with the apple wedges
- Coarsely chop the almonds and use the remaining ingredients to make the crumble, spread on the cake.
- Bake in the preheated oven for about 45 minutes with an electric stove 175 degrees circulating air 150 degrees gas level 2, let it cool down and dust with icing sugar
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