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Topped Apple Pie

5 from 5 votes
Prep Time 1 hr
Cook Time 30 mins
Rest Time 1 hr
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 12 people

Ingredients
 

shortcrust

  • 300 g Flour
  • 150 g Margarine
  • 70 g Sugar
  • 1 packet Vanilla sugar
  • 1 Pc. Egg

filling

  • 1 kg Peeled apples
  • 30 g Minced almonds
  • 2 tsp Cinnamon
  • Powdered sugar

Instructions
 

shortcrust

  • With cold hands, knead the dough quickly and let it rest for about 1 hour in a cool place. Roll out 1/3 of the dough on a cling film to the diameter of the springform pan with the remaining 2/3 line the base of the baking paper-lined mold and a 2 cm Pull up the edge

filling

  • Cut the peeled apples into very small pieces and mix them with the almonds and cinnamon (I didn't use any sugar because the apples were sweet enough for me, if you want, you can add something if you like)
  • After the cooling time, prick the bottom several times with a fork and blind baking at 180 degrees top and bottom heat on the 2nd rail from the bottom for about 10 minutes
  • Spread the filling on the pre-baked dough and put the blanket on top and bake again at 180 degrees top and bottom heat for about 45 minutes
  • Let it cool down, remove it from the mold and dust with powdered sugar
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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