Apple pie

Recept Holtkamp
Course Pastry
Servings 8 pax

Ingredients
  

Dough

  • 125 g Boter
  • 125 g Basterdsuiker
  • 3 g Zout
  • 0,5 pieces Eieren
  • 1 tbsp water
  • 250 g Pastry flour
  • 10 g Bakpoeder

Appareil

  • 100 g Suiker
  • 60 g Boter melted
  • 30 g Cornstarch
  • 2 pieces Eieren
  • 2 pieces Eidooier
  • 1 pieces Vanilla pod

Bottom

  • 150 g Amandelspijs

Gel

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

Instructions
 

Dough

  • First mix the sugar and the butter thoroughly, using the 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.

Appareil

  • 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.
  • Take the dough out of the refrigerator. Knead until it is smooth again. Then, roll it out 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 out 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 with it.
  • Place the cake in the oven and check whether the baking is not going 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. Brush the sauce over the cake. Serve when the cake is fully cooled down.
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