User Manual

Cakes and small baked items, desserts and sweet dishes: 161
English apple pie [Index: ] [Index: ]
MCRC00901946_BO_Englischer_Apple_Pie-039_F39MCRC00908649_SE_Englischer_Apple_Pie-020MCRC00916899_NF_Englischer_Apple_Pie-030_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
To make approx. 12 servings
Tart dish, diameter 27 cm
SHORTCRUST PASTRY:
350 g flour
½ tsp salt
150 g butter
Approx. 75 ml water, ice-cold
FILLING:
1 organic lemon
750 g sour apples
4 dried apricots
1 small piece candied ginger
1 pinch cinnamon
50 g sugar
IN ADDITION:
1 egg for brushing
Butter for greasing
Per serving
246 kcal, 32 g carbs, 11 g fat, 4 g protein, 2,7 BU
PREPARATION
1. Add the flour and salt to a mixing bowl. Cut the cold butter into small pieces and add to the flour.
Knead with the dough hook of the hand mixer or the food processor on a low setting to produce a
fine, crumble-like mixture. Pour the ice-cold water into the flour mixture and knead in briefly. Form
the dough into a ball, press flat, wrap in foil and chill for approx. 30 minutes.
2. Wash the lemon in hot water and dry it. Grate the zest and place to one side. Peel and core the
apples. Grate the apples roughly and drizzle with a little lemon juice.
3. Cut the apricots and ginger into very small chunks, add to the apples and mix with the cinnamon,
sugar and grated lemon zest.
4. Grease the tin well. Roll out approximately two thirds of the pastry onto the flour-covered work
surface, use this to line the tin and pull up at the edges. Prick the base several times with a fork and
distribute the apple mixture evenly on top of it. Roll out the rest of the pastry, cut it into equally wide
strips and place over the apples in a lattice pattern.
5. Whisk the egg with a fork and use it to brush the pastry lattice. Bake as indicated.
Setting procedure:
Top/bottom heating
200 °C
Baking time: 60-65 minutes
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