Florentine apple pie
Time
Total preparation time: 1 hr. 30 min.
This Florentine apple pie is an absolute must in our extended family at every major celebration!
It is juicy, sweet and simply delicious, young and old are always very enthusiastic.
Here is my very special recipe, which I consider the best after years of experience and practice:
ingredients
Shortcrust:
- 300 g of flour
- 200 g of cold butter
- 100 g brown sugar
- 1 egg
- 1 pinch of salt
- 3 tbsp rum (or sour cream)
Chop cold butter in small pieces with a knife under the flour, add sugar, salt, egg and rum (cream) also with the knife underneath. Now knead with cold hands quickly to a smooth dough and leave covered in the refrigerator for about 1 hour to rest.
Apple Filling:
- Peel 1 kg of apples and cut into large pieces
- Squeeze 1/2 lemon, add the juice to the apples
- add about 50-60 g brown sugar with 1/2 teaspoon cinnamon
Do not overcook and simmer for about 8-10 minutes in a saucepan.
Florentine Cast:
- 50 g butter
- 75 g brown sugar
- 1-2 tablespoons honey and 3 tablespoons milk
Heat in a small saucepan and boil for about 5 minutes until it becomes a thickish yellowish mass. Stir in 100 g of sliced almonds, remove from the heat and let cool.
preparation
- Preheat oven to 200 ° C top / bottom heat, grease springform and dust with flour. With floured hands press more than half of the dough into the mold and pull up an edge about 3 cm high.
- Now press on the dough edge with strips of aluminum foil, so that it remains in its shape during pre-baking. Prick the ground several times with a fork and prebake for about 12-15 minutes. Then remove aluminum foil.
- The pre-baked soil is now coated very thinly with apricot jam, then the apple filling on it.
- Roll out the remaining dough on a floured surface, cut out a round shape the size of the cake and cover it with the cake.
- From the dough pieces form a thin roll, which is pressed on the edge. Now the Florentinerguss is carefully painted on the upper layer of dough.
- Bake the cake for another 30 minutes in the oven.
- Before the cake is removed from the mold, please allow to cool for 15-20 minutes in the mold, otherwise the cake will disintegrate very quickly.
- Depending on how juicy the apples are, a lot of juice can flow out when cutting them, so I recommend a slightly larger cake plate with a rim. The plate of the Springform I always leave underneath, it's just more practical.
Fresh this cake tastes best, and to transport simply leave in the cake pan and cover with aluminum foil.
