Apple pie with Florentine crumbles

Name: Apple pie with Florentine crumbles
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 350 g Flour; 60 g Icing sugar; 7-10 Tbsp Salt; 170 g soft butter; 5 Eggs (size M); 100 g Marzipan raw mass; 1 l Milk; 125 g Common wheat semolina; 1 TABLESPOON Sugar; 1 package Vanillin sugar; 1 kg Apples; 3 TABLESPOONS Lemon juice; 50 g dried cranberries; 50 g Almond slivers; 1 TABLESPOON Honey; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

350 g Flour
60 g Icing sugar
7-10 Tbsp Salt
170 g soft butter
5 Eggs (size M)
100 g Marzipan raw mass
1 l Milk
125 g Common wheat semolina
1 TABLESPOON Sugar
1 package Vanillin sugar
1 kg Apples
3 TABLESPOONS Lemon juice
50 g dried cranberries
50 g Almond slivers
1 TABLESPOON Honey
7-10 Tbsp Fat and flour

Directions

1
Knead the flour, icing sugar, salt, butter and 2 eggs first with the dough hook of the hand mixer, then with cool hands to a smooth short pastry. Cover and chill for about 30 minutes.
2
Finely grate the marzipan. Separate 3 eggs. Boil milk in a pot. Add semolina, bring to the boil while stirring and simmer for about 1 minute while stirring. Stir in sugar and vanillin sugar. Remove from the heat and allow to swell for 3-4 minutes.
3
Whisk the egg yolks and stir into the semolina. Mix in grated marzipan. Beat the egg whites with the whisks of the hand mixer until stiff. Fold into the semolina in portions.
4
Wash apples, grate dry, quarter them, remove core. Cut quarter lengthwise into slices, sprinkle with lemon juice. Roll out 2/3 of the dough on a floured work surface to a circle (approx. 32 cm Ø).
5
Grease a springform pan (26 cm Ø) and dust with flour. Put the dough into it, pressing the rim slightly.
6
Chopping cranberries. Knead the rest of the shortcrust pastry, cranberries, almonds and honey into crumbles. Spread the semolina mixture in the springform pan and place apple slices on top. Put crumbles on the apples. In the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
7
manufacturer) Bake for 55-65 minutes. Take the cake out of the oven, remove from the springform pan and let it cool down. Whipped cream tastes good with it.