John Myers
Contents
show
Viennese Apple Pie
The perfect viennese apple pie recipe with a picture and simple step-by-step instructions.
Quark-oil dough
- 200 g Flour
- 4 tbsp Oil
- 4 tbsp Milk
- 2 Teaspoon (level) Baking powder
- 1 packet Vanilla sugar
- 50 g Sugar
- 125 g Lowfat quark
filling
- 1,5 kg Apples
- 1 Lemon juice
- 3 tbsp Water
- 50 g Sugar
- 1 Lemon zest
- 2 tbsp Food starch
- 100 g Rum raisins
- 1 teaspoon Ground cinnamon
- 1 packet Baked pudding cream
- 175 ml Milk
- 150 ml Cream
Covering
- 100 g Sliced almonds
- 75 g Sugar
- 2 tbsp Milk
- Preheat the oven to 170 ° C …. Grease the springform pan
- Mix flour with baking powder, add the remaining ingredients for the quark oil dough and knead into a dough, wrap up and leave to rest for 15 minutes. Then roll out the dough and place it in the springform pan with an approx. 3 cm high edge.
- Peel and dice apples. Steam 1/3 of the cubes with water and lemon juice for 10 minutes. Mix the remaining apple cubes, sugar, lemon zest, cinnamon, starch and raisins. Make baking custard cream according to the package instructions, but with 175 ml milk and 150 ml cream. Now mix all the ingredients for the filling together.
- Place the filling on the dough base and spread it on top. Mix the almonds with sugar and milk and distribute evenly over the apple mixture.
- Put in the preheated oven and bake for approx. 60 minutes. Let the cake cool in the pan.
Facebook Comments