Apple pie filled with apple compote
The apple blessing from our garden is still on. At the moment, the following apple pie is my favorite recipe. It takes a bit longer in the preparation, about 1 hour, but the result is worth it.
The cake is made in three steps:
1. The floor
2. The apple filling
3. The almond crumble topping
That makes sense, because then the dough can ever rest in the fridge, while the compote is prepared and allowed to cool.
You need for the ground:
100 g soft butter
190 g of flour
80 g of sugar
1 sachet of vanillin
4 tablespoons sour cream
1 teaspoon Baking powder
1 teaspoon cinnamon
some fat for the shape
or baking paper for laying out the mold
The ingredients are kneaded - the dough is quite soft - and comes covered in the fridge
One needs for the apple compote:
3 pounds of apples, weighed with peel
Juice 1 orange
50 g of sugar
Who wants 2 tablespoons of rum - the alcohol evaporates before baking, but if children eat, better not
50 g almond flakes
In a pot with the juice of orange and maybe a little water, the applesauce is cooked lumpy - so a short time. If you press down with a wooden spoon, the piece of apple breaks in half - then it is right. The almonds are stirred. Let it cool, it may still be warm.
For the sprinkles you need:
150 g almond flakes,
120 g of flour
80 g of butter
1 bag of vanilla sugar
1 pinch of salt
This mixture is first stirred, then the crumbs are plucked so to speak between the fingertips. This is really fun!
Now the oven is preheated and the layers are put together:
In a Springform, which was greased, comes a little flour on the ground, on it 3 tbsp almond flakes.
Then you get the dough out of the fridge and spread it on the floor with a large spoon.
Then the apple compote, on top of the sprinkles.
At 190 degrees, the cake is baked for about 50 minutes. After about 20 minutes, it is covered with aluminum foil, otherwise the crumbles are too brown.
Let the cake taste! We ate vanilla ice cream and whipped cream.