John Myers
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Thuringian Apple Pie
The perfect thuringian apple pie recipe with a picture and simple step-by-step instructions.
Yeast dough for fruit cake for 1 cake the 1/2 recipe
- 600 g Flour
- 175 ml Milk
- 130 g Sugar
- 30 g Yeast
- 150 g Margarine
- 1 Egg
- 1 pinch Salt
Curd mass
- 75 g Sugar
- 50 g Butter
- 1 Egg
- 200 g Quark
- Pudding made from 1/2 pudding powder, vanilla flavor
- 1 packet Vanilla sugar
- 1 Msp Cinammon
- 50 g Chopped almonds
- Bitter almond oil to taste
- 50 g Raisins
- 20 ml Rum
Covering
- 1,5 kg Apples
- 75 g Chopped almonds
- 50 g Raisins
- 20 ml Rum
- 3 tbsp Semolina
- 4 tbsp Sugar
- 50 g Margarine
to refine
- 125 Butter
- 150 Powdered sugar
- Sieve slightly warmed wheat flour (room temperature) into a bowl that is not too small. Make a recess in the middle for the yeast piece. In the lukewarm milk, crumble 1 teaspoon of sugar and the yeast, whisk, carefully pour into the center of the bowl and mix with part of the flour to form a thick paste. Put the margarine in flakes and the remaining sugar on the edge of the flour. Add spices. Keep the bowl warm. The yeast will “rise” in 20 to 25 minutes. Now (with basic recipe 1 the egg and) work all other ingredients into the dough, gradually kneading in the flour. The dough should be tight but not too firm. The dough must then rest in a warm room for about 1 hour. Then divide the dough, roll it out on a floured surface and place on two well-greased trays.
- Spread the rolled out yeast dough thinly with the quark mixture. Mix the sugar, butter and egg together and add the quark. Prepare a custard from half a pudding powder with 1/4 milk and 2 tablespoons of sugar and add it when it is cold. Add the remaining ingredients and stir vigorously. Add the raisins soaked in rum or brandy.
- Peel the apples, cut into wedges, remove the core, place in vinegar water to prevent browning. Pat dry. Place tightly on top of the cake.
- Scatter chopped almonds and raisins soaked in rum. Mix the semolina and sugar, sprinkle thickly on the cake and drizzle with melted margarine. To bake.
- Baking time: 30-40 minutes Heat: 180 ° -200 ° C
- When it is completely cool, brush generously with butter that has melted over a low heat. The butter must “stand” on the cake, form a seal. Only when the butter is firm, cover with a thick layer of powdered sugar.
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