75 min.
Apple pie
with Golden Delicious apples
Delicious and delicate
Soft and exquisite – the taste of the apples inside gives this apple pie with short pastry and excellent apple filling an irresistible taste.
120 min.
Ingredients
For a cake pan with a diameter of 22-24 cm
for the dough
300 g flour
100 g butter
80 g sugar
2 yolks
1 whole egg
¼ pack baking powder (app. 4 g)
A pinch of salt
Zest of one lemon
for the filling
3-4 Golden Delicious
1 shot glass of rum
1 heaped tbsp. powdered sugar
Zest of one lemon
Cinnamon powder
for decorating
Powdered sugar
for the dough
300 g flour
100 g butter
80 g sugar
2 yolks
1 whole egg
¼ pack baking powder (app. 4 g)
A pinch of salt
Zest of one lemon
for the filling
3-4 Golden Delicious
1 shot glass of rum
1 heaped tbsp. powdered sugar
Zest of one lemon
Cinnamon powder
for decorating
Powdered sugar
Preparation
Knead all ingredients for the dough in a mixer or by hand in a bowl or on the pastry board. Form a ball of the homogenous dough, wrap in cling film and let rest in the fridge for about 40 minutes. That’s the time you need for preparing the apples and buttering the cake pan.
Peel the apples, cut into cubes and put them in a bowl with powdered sugar, lemon zest, a pinch of cinnamon powder and rum for at least 10-15 minutes. Stir now and then. Take a bit more than half of the dough after the rest period and roll out to app. 5-6 mm with a rolling pin. Line the previously buttered and floured cake pan with the dough and prick with a fork.
Distribute the apples on the dough. Roll out the remaining dough to 5-6 mm to fit the top of the pie. Cover the apples with the pastry disc and seal the edges. Bake in the oven at 180°C (top/bottom heat) for about 25-30 minutes. Take out off the oven, let cool and sprinkle with powdered sugar.
Suggestion
The longer the dough rests in the fridge the easier it is to roll it out. If you want to shorten the rest period, you can also put the dough in the freezer for 20-30 minutes until it has the ideal consistency for rolling out.
The longer the dough rests in the fridge the easier it is to roll it out. If you want to shorten the rest period, you can also put the dough in the freezer for 20-30 minutes until it has the ideal consistency for rolling out.
Recipe from Luca Perego
LuCake
Luca Perego is a young food blogger from Lecco who is confectioner by profession and passion. He uses photos to convey and share his love for sweets that have become a lifestyle for him. Developing recipes for everybody is his great challenge and strength at the same time, as he enriches the recipes for classic, common cakes with professional tips and tricks that are necessary for best results. So that you at home can also become real confectioners with the help of his recipes and tips!
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