How better spend a dreary autumn day than with a cup of hot tea and a piece of delicious apple pie? This one is really easy, but it's not something you could whip up in under an hour. Make this when you've got a couple of hours to spend.
What you'll need for one pie:
- greased springform pan, ∅ 24 cm
- 250 gr sugar
- 400 gr self-rising flour
- 150 gr almond meal
- 250 gr cold butter
- 8 normal sized apples
- 1 egg, separated
- 1 lemon
- 2 teaspoons cinnamon
- pinch of salt
1. To make the dough, do as follows. Wash the lemon and grate the peel into a large mixing bowl. Add the egg white, the flour, a pinch of salt and 200 gr sugar. Cut the butter into small pieces and add them to the bowl. Mix together with your hands until you get a crumbly dough. Let it rest in the fridge for one hour.
2. Preheat the oven to 175°C.
3. After an hour, take out the dough. Lightly flour your working area and rolling pin. Take 2/3 of the dough and roll out until it is approximately 1 cm thick. Using the bottom of the springform pan, cut out a circle and carefully place it into to springform pan. This will be the bottom of your pie. Then, use the extra rolled-out dough to cover the sides of the pan. Make sure the bottom and the sides of the crust are attached by dabbing them together with your thumb.
4. Now let's start on the filling. Peel the apples, remove the cores, and cut into small pieces. Put into a bowl and add the cinnamon and 50 gr sugar. Mix together.
5. Use half of the egg yolk and mix it in with the almond meal.
6. Poke small holes in the bottom of the pie crust with a fork. Pour the almond meal mixture onto the bottom of the pie. Then, add the apple pieces.
7. Now we're going to cover the pie with the leftover dough. This is where it gets a little tricky. I personally wanted to make it a little fancy so I cut out long pieces of dough and braided them together. If you find this too difficult, you could just cover the pie with the leftover dough as a whole. Don't forget to score the top of the pie with a couple of cuts, to let out the steam while baking. Apply the leftover egg yolk with a pastry brush to achieve that golden brown coloured crust.
8. Put in the oven for one hour.
recipe adapted from allerhande magazine
Serve when still warm, with a scoop of ice cream. Enjoy!