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CAKEWOMAN
Inverted apple pie
Apple pie without the bottom, turned over with cherries and apples.
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Ingredients
Directions
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Mix 50 g of butter with the icing sugar. Add the flour and knead or grind to a crumbly dough.
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Add the egg and knead or grind briefly into cohesive dough. Place in the refrigerator for 40 minutes.
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Preheat the oven to 180 ° C.
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Let the cherries thaw.
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Peel the apples, cut into quarters and remove the core.
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Melt the sugar with the water in a saucepan over low heat. Caramelize the sugar on a high heat chestnut.
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Take of the fire. Stir in the rest of the butter. Beware, it can splash. Pour the caramel into the quiche mold.
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Place the apple with the convex side in the caramel and spread the cherries over it.
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Sprinkle the worktop with flour and roll out the dough into a round piece of Ø 30 cm.
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Place the dough on the apples and push down a bit at the edge. Make holes in the dough with a knife and bake in the oven for about 40 minutes until lightly browned and done.
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Remove from the oven and let cool for 10 minutes. Place a flat dish on the baking tin and turn around.
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Nutrition
225Calories
Sodium1% DV13mg
Fat25% DV16g
Protein6% DV3g
Carbs15% DV46g
Fiber20% DV5g
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