Buttery apple pie

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4.3 4
The apples are grated and put on the short pastry with butter and sugar - that makes it super juicy
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • some Butter
  • 100 g cold butter
  • 150 g soft butter
  • 125 g Flour
  • some Flour
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Sugar
  • 160 g Sugar
  • 2 Eggs (Gr. M)
  • 30 g Cornstarch
  • 500 g sour apples (e.g. Holsteiner Cox)

Directions

  1. 1

    Grease a quiche mould (24 cm Ø). For the dough, 125 g flour, 1⁄4 tsp salt, 1 tbsp sugar, 2 tbsp cold water and 100 g cold butter in pieces, knead briefly to a shortcrust pastry. Press with your fingers to a base in the quiche tin, forming a 2-3 cm high rim (alternatively roll out the dough on some flour to a diameter of about 28 cm Ø and line the tin with it). Put the Quicheform in a cool place.

  2. 2

    For the filling, mix 150 g soft butter, 1⁄4 TL salt and 160 g sugar with the whisks of the mixer until creamy. First stir in eggs, then starch. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer).

  3. 3

    Peel apples and grate roughly around the seeds. Fold the grater into the butter-sugar mixture. Prick the cake base several times with a fork. Put the apple mixture into the tin and smooth it down. Bake in a hot oven for about 40 minutes until golden brown. Remove and let it cool down.

  4. 4

    If you like it crispier, leave the cake in the oven five minutes longer!

Nutrition Facts

KCAL
300 kcal
CARBS
30 g
FATS
18 g
PROTEINS
2 g