Apple Pie


Apple Pie

Ready in: 2 hours
Yield: 10 servings

For the shortcrust pastry:
7 oz (200 g) butter
2 tablespoons granulated sugar
2 egg yolks
1 pinch of salt
8 1/2 oz (240 g) all-purpose flour

Koalified Tip:
The ingredients have to be at room temperature. Take them out of the refrigerater, about 10 minutes before preparing the pastry. The butter has to be soft.

1. Sift the flour and salt into a large bowl. Whisk until thoroughly mixed.

2. Whisk the softened butter with the granulated sugar until creamy. Add the egg yolks, one at a time, whisking well after each addition. (Do not add the egg yolks all at once.)

3. Incorporate the flour mixture into the egg mixture until it forms a ball. Wrap the pastey in plastic wrap. Refrigerate for at least 1 hour.

For the Apple Filling:
35.3 oz (1 kg) apples
2 tablespoons lemon juice
6 oz (170 g) granulated sugar
3 1/2 oz (100 g) ground almonds or walnuts
1.8 oz (50 g) raisins
1 pinch of ground cinnamon
1 tablespoon of water

Additional ingredients:
1 egg yolk
1 teaspoon white breadcrumbs

1. For the apple filling: Wash, peel and core the apples. Roughly grate them, then drizzle over with the lemon juice.

2. In a large pan, combine the apples with the granulated sugar, ground cinnamon, raisins and chopped almonds. Cook the mixture over low heat, about 3 minutes, stirring occasionally.

3. Let the mixture cool completely.

Arranging the Apple Pie:

1. Preheat the oven to 350 °F (180 °C). Lay a baking dish with baking paper. In a a small bowl, whisk the egg yolk briefly.

2. Turn the pastry onto a slightly floured surface. Sprinkle a rolling pin lightly with flour and roll out 2/3 of the pastry. Transfer the pastry to the prepared baking tin. Prick the bottom of the pastry case all over with a fork, then sprinkle over with white breadcrumbs. Spoon the apple filling evenly onto the pastry case.

3. Roll out the remaining pastry. Use a pastry wheel or sharp knife to cut the pastry into strips. Arrange the strips on top of the apple filling, then brush them with the egg yolk.

4. Bake the pie in the oven until golden brown, for about 45 minutes. If the pastry gets too brown, cover with a piece of foil. Serve the pie warm or at room temperature. 

Per serving:

Energy: 469 kcal / 1962 kJ
Fat: 23,6 g
Carbohydrates: 56 g
of which sugars: 34,3 g
Protein: 6 g
Fibre: 4,1 g


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