Apple pie

Recipy Holtkamp
Course Pastry
Cuisine Français
Servings 8 pax



  • 125 g butter
  • 125 g caster sugar
  • 3 g salt
  • 0,5 pieces eggs
  • 1 tbsp water
  • 250 g Pastry flour
  • 10 g Baking powder


  • 100 g Sugar
  • 60 g Butter melted
  • 30 g Cornstarch
  • 2 pieces Eggs
  • 2 pieces Egg yolks
  • 1 pieces Vanilla pod


  • 150 g Almond paste


  • 150 g Apricot jam
  • 2 tbsp water
  • 1 kg Apples Jonagold



  • First mix the sugar and the butter thoroughly, using your hands. Then add the egg, pastry flour, baking powder and salt. Knead into a nice smooth dough, add some water if necessary. Do not knead too long, otherwise it will be too elastic.
  • Make a roll out of the dough and chill in the refrigerator for 2 hours.


  • Mix the eggs, egg yolk and sugar together. Add melted butter, the seeds from the vanilla pod, and lastly, add the cornstarch. The eggs allow the mixture to bind together, the cornstarch helps this process. Mix until the sauce is smooth.

Forming the cake

  • Preheat the oven to 180°C.
  • Get the dough out of the refrigerator. Knead until it is smooth again. Then roll it to shape a round slab which is a couple of centimeters larger than the ring. Butter the ring and place the dough in. Make sure to cover the sides of the ring with the dough as well.
  • Roll the almond paste to shape a round slab, the same size as the bottom of the ring. Place on top of the dough. The paste ensures a dry soil, so that the moisture of the apples and the sauce does not penetrate the paste.
  • Peel the apples, drill with an apple drill and cut into cubic blocks of 0,5 × 0,5 cm. Put them in the ring, on a spherical pile.
  • Pour the appareil over the apples with a spoon. Make sure that all the apples are covered.
  • Place the cake in the oven and check whether the baking is not too fast. The apples will become darker, but shouldn't be too dark. If this happens, turn the oven to a lower temperature or place the cake a bit lower in the oven.
  • Bake for approximately 90 minutes. Check after 60 minutes the color. If it's dark already, lower the temperature.
  • After baking, allow the cake to cool down. Heat the apricot jam and water in a small pan with a thick bottom. Gently brush the liquid over the cake. Serve when the cake is fully cooled down.
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