User Manual

Cakes and small baked items, desserts and sweet dishes: 157
Double-crusted apple pie [Index: ] [Index: ]
MCRC00903966_BO_gedeckter_Apfelkuchen-023_F39MCRC00915006_SE_gedeckter_Apfelkuchen-015MCRC00900549_NF_gedeckter_Apfelkuchen-026_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
To make approx. 12 servings
Springform cake tin, diameter 26 cm
SHORTCRUST PASTRY:
300 g flour
½ tsp baking powder
70 g sugar
1 egg
40 g sour cream
160 g butter
FILLING:
1.5 kg apples
40 g sugar
50 g ground almonds
1-2 tbsp arrack
1 tbsp lemon juice
IN ADDITION:
1 egg for brushing
Butter for greasing
Per serving
342 kcal, 43 g carbs, 16 g fat, 5 g protein, 3,0 BU
PREPARATION
1. For the shortcrust pastry, mix all the dry ingredients together. Add the egg and sour cream, cut
the butter into chunks and distribute it on top. Using the dough hook of a hand mixer or food
processor, knead slowly at first, and then faster at a higher speed setting. Form into a ball and press
flat. Wrap in foil and chill for at least 30 minutes.
2. For the filling, peel the apples, core them, cut them into slices approx. 3 mm thick and mix with
the rest of the ingredients.
3. Grease the dish. Cover the base with two thirds of the pastry and create a raised edge approx.
4 cm deep. Prick the pastry base several times with a fork.
4. Spread the filling evenly over the dough. Roll out a lid using the remaining pastry. Cover the apple
mixture with the pastry lid and seal the edges well.
5. Whisk the egg and brush the top with it. Draw lines using a fork and pierce several holes in the
pastry lid using a cocktail stick.
6. Bake the cake as indicated.
Setting procedure:
Top/bottom heating
190 °C
Baking time: 60-70 minutes
Tip:
A delicious alternative is to
add 150 g raisins to the apple filling.
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