Topped Apple pie




For the dough:
350 g of flour
1 egg
175 g of sugar
1/2 teaspoon cinnamon powder
175 g butterflakes
Flour to work

For the filling:
1 1/2 kg of apples
500 ml of water
150 g of sugar
200 g chopped walnuts
50 g breadcrumbs
1 teaspoon cinnamon powder
50 g almond flakes

Sauté Pan 24 cm

€ 73.06*

Estimated preparation time: 120 minutes
Difficulty: Medium

For the dough, sift the flour on a work surface, press in a bowl, add the egg. Sprinkle with sugar and cinnamon. Put the butter in little flakes on the flour. Knead everything with floured hands from the outside in quickly to a smooth dough. Wrap in foil and cool for 60 minutes.
Preheat the oven to 160 ° C. Grease the pan with remaining butter. Roll out 2/3 of the dough on a floured work surface and lay out the pan. Make an edge about 3 cm high.
For the filling, peel the apples, halve, core, cut into slices. Boil in 500 ml of water. Drain, drain and allow to cool.
Add the sugar, the chopped walnuts, the breadcrumbs and the cinnamon. Put the filling in the pan, spread evenly, press flat. Roll out the remaining dough, cut into strips, cover the apple filling crosswise and sprinkle with almonds. Approximately Bake for 55 minutes.