Homemade Apple Pie

Homemade Apple Pie

Ready in: 2 hours
Yield: 1 cake // 26 cm // 8-10 pieces

For the shortcrust pastry (base):
1 packet (8 g) vanilla sugar
1 pinch of salt
1 egg
lemon zest from 1/2 lemon
10.6 oz (300 g) all-purpose flour
7 oz (200 g) butter
3 1/2 oz (100 g) confectioners sugar

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 only slightly soft, but still malleable.

1. Wash the lemon thoroughly under warm water. Then, finely zest the lemon.

2. In a bowl, stir together the egg, vanilla sugar, salt and lemon zest.

3. Sift the flour and confectioners sugar into a large bowl and make a well in the centre. Cut the butter into cubes.

4. Add the butter and egg mixture into the well. With your hands, knead the mixture into a soft shortcrust pastry. Form the pastry into a ball and wrap in plastic wrap. Refrigerate for 60 minutes.

For the apple filling:

26.5 oz (750 g) apples
lemon juice from 1/2 lemon
1 packet (8 g) vanilla sugar
1.8 oz (50 g) brown sugar
1.8 oz (50 g) ground walnuts
1.8 oz (50 g) raisins
1 teaspoon ground cinnamon

1. Wash the lemon and raisins under warm water. Pat dry with kitchen paper. Squeeze the lemon juice from half a lemon into a bowl.

2. Wash, peel, core and chop the apples. Drizzle over with the lemon juice, to keep them from turning brown. In a non-stick frying pan, combine the apples with the ground cinnamon, vanilla sugar, brown sugar, ground walnuts and raisins.

3. Cook the apple mixture over low heat until the apples have given off some liquid but still maintain their shape, about 10-15 minutes. Stir occasionally.

Arranging the Apple Pie:

1. Preheat the oven to 390 °F (200 °C). Lay a 24 cm / 9,4 in round cake tin with baking paper. .

2. Turn the shortcrust pastry onto a lightly floured surface. Sprinkle a rolling pin lightly with flour and roll out 2/3 of the pastry. Transfer the pastry into the prepared cake tin, spreading it evenly against the sides. Form a rim around the top edge that is slightly thicker than the sides. Prick the pastry case all over with a fork. Refrigerate for 5-10 minutes.

3. Bake in the oven until golden brown, for about 10 minutes. Meanwhile, roll out the remaining shortcrust pastry and refrigerate until ready to use.

4. Spoon the apple filling evenly onto the pastry case. Cover the apple filling with the remaining shortcrust pastry. Bake the pie in the oven until golden brown, for about 32-35 minutes more. Let the apple pie cool for 10 minutes, before turning out on a wire rack. Serve the pie warm or at room temperature. .

Per piece (If you cut the apple pie into 8 pieces):

Energy: 523 kcal / 2192 kJ
Fat: 26 g
Carbohydrates: 66 g
of which sugars: 34,8 g
Protein: 6,2 g
Fibre: 3,3 g

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