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Ragger apple pie bakes
Recipe from Rutger Bakt for apple pie, from his book the Bakbijbel.
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Ingredients
- Lemon
- 1 medium sized egg
- 350 g wheat flour
- 175 g white caster sugar
- 2 tl baking powder
- Tl salt
- 1 tl vanilla extract
- 250 g unsalted butter extra to grease
- 150 g spiced Bisquit
- 6 Belle de Boskoopte apple or jonagolds
- 2 tl cinnamon
- 3 el custard powder
- 3 el Brown sugar or white
- 60 g raisins
- 100 g apricot jam
Kitchen Stuff
Directions
-
Grate the yellow skin of the lemon and beat the egg.
-
Put the grater with half of the egg together with the flour, white caster sugar, baking powder, salt, vanilla extract and butter in a bowl.
-
Knead a cohesive dough. Do not knead too long: as soon as you can form a ball from the dough, it is good.
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Wrap the dough in cling film and let it rest for at least 1 hour in the refrigerator.
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Preheat the oven to 180 ° C.
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Grease the spring form with some butter and cover the bottom with a piece of baking paper.
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Knead the dough for a short time and roll out ¾ of the dough to a thickness of 4 mm. Line the bottom and side of the springform.
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Crumble the gingerbread (insulation layer). Divide the insulating layer of your choice over the bottom.
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Cut the apples into segments. Put the apple wedges in a bowl and mix them with the cinnamon, the custard powder and the brown caster sugar.
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If everything is well mixed, add the raisins and put the apple filling into the cake pan. Press the apple filling firmly, this is very important.
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Roll out the remaining dough to a thickness of 4 mm and cut strips of about 2 cm. Divide this over the cake.
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Brush the dough with the rest of the egg and fry the apple pie golden brown in 65-80 min. Cover the cake with aluminum foil if it becomes too dark.
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Allow the cake to cool completely before removing the spring form. Put the apricot jam in a saucepan and heat it while stirring.
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Brush the cooled apple pie for a nice sheen with the warm apricot jam. Serve the apple pie with whipped cream.
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Nutrition
520Calories
Sodium7% DV160mg
Fat35% DV23g
Protein12% DV6g
Carbs24% DV71g
Fiber12% DV3g
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