Apple-speculaas pie

Name: apple-speculaas pie
Cook time: 35 min
Total time: 155 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 medium sized egg; 2 el biscuit and speculaas spices; 250 g white caster sugar; 400 g self raising flour; tl salt; 250 g unsalted butter cold; 150 g almond paste pack of 150 g; 7 Goudrenet apple or another freshly sour apple; 2 tl cinnamon; 2 el apricot jam

Apple pie with food and speuca powder

Ingredients

Kitchen Stuff

1 spring form (Ø 24 cm)
1 rolling pin

Directions

Split the egg, keep the yolk. Put the egg white, flour, sugar, biscuit and gingerbread spices and the salt in a bowl.
Cut the butter through 2 knives until a crumbly dough is created. Knead with cold hands quickly into a dough ball.
Press flat, wrap in cling film and place in the refrigerator for 1 hour.
Preheat the oven to 175 ° C.
Grease the spring form with some butter.
Dust the worktop, the rolling pin and dough ball with flour. Roll out 2/3 of the dough into a 1 cm thick slice.
With the spring form, place a circle and place it on the bottom of the form. Line the edges with the rest of the rolled out slab.
Crumble the almond paste and mix in half of the egg yolk. Divide over the bottom.
Peel the apples and cut into quarters and remove the core.
Cut the quarters into pieces, put them in a bowl and mix in the cinnamon and the rest of the sugar. Put on the almond paste.
Roll out the rest of the dough. Cut into strips of 2 cm wide and place them in a diamond pattern on the filling.
Brush with the rest of the egg yolk. Fry the cake in the middle of the oven for about 1 hour until golden brown and done.
Brush the cake directly from the oven with the apricot jam. Let cool in the form.