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Julie Hanson
Normandic Apple pie
French apple pie of gold trains.
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Ingredients
Directions
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Sift the flour over a bowl. Cut 100 g of butter into small cubes per pie and spread with the sugar over the flour.
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Add a pinch of salt. Cut the ingredients into a crumbly whole with two knives.
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Split the egg. Add the egg yolk and knead everything with a cool hand into a smooth dough.
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Wrap the dough in plastic wrap and allow to stand in refrigerator for about 1 hour.
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Roll out the dough into a round piece and coat the shape with it.
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Preheat the oven to 200 ° C.
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Peel the apples, cut into quarters and remove the core. Cut the segments into thin slices of 2-3 mm.
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Brush the dough base with the apple sauce and arrange the slices of apple on top of each other in circles. Meanwhile, melt the rest of the butter.
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Drizzle the melted butter over the apples and sprinkle with the icing sugar.
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Fry the cake in the middle of the oven for about 45 minutes until golden brown and done.
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Sprinkle the rest of the icing sugar about 5 minutes before the end of the baking time over the cake. Serve lukewarm.
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Nutrition
355Calories
Sodium3% DV60mg
Fat31% DV20g
Protein6% DV3g
Carbs13% DV38g
Fiber8% DV2g
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