How are you? Do you enjoy the comfy inhouse Sunday feeling too?
For the first time I am using my new workspace here and it’s wonderful 🙂 Light, clean and airy design, it’s almost there and finished how I pictured it. So it’s even more a pleasure to share the first tried and approved recipe in our new home with you, a nice fruity Apple Pie.
Of course you can make your own variations, try differend chopped nuts or smuggle in some raisins.
Covered Apple Pie
adapted from: Ingrid Pernkopf & Renate Wagner-Wittula: Das große Mehlspeisenkochbuch
130 g unsalted butter, cold
90 g brown sugar
240 g spelt flour (plain flour works too)
1 egg yolk & 1 egg for brushing
3 tablespoons milk
a pinch of baking powder
1 kg sourly apples, peeled and pitted
120 g brown sugar
ground cinnamon, lemon juice and a handful nuts (I used ground hazelnuts and raisins)
Preheat oven to 175° (345 F), line baking tray with non-stick baking paper.
For the filling, slice the peeled and pitted apples. Combine apples and sugar (120 g), a pinch of ground cinnamon, a shot of lemon juice, nuts. If the mixture soaks a little just add some bread (or cookie) crumbs. Set aside.
For the shortcut pastry combine the flour, baking powder with cold butter, sugar (90 g), egg yolk and milk in a bowl. Quickly mix pastry and leave it to chill if necessary. Avoid touching it with your hands too much.
Cut pastry in half. Roll both halfs out on a slightly covered surface to 2 mm thick. Fill the first half in the baking tin and lift a 2-3 cm high border. Pile on the apple mixture. Finally cover the pie with the second half of pastry. Tap the surface with a fork so that steam can escape while baking. Brush the pie with the whisked egg and bake it for about 35-40 min or until golden.
Allow to cool a little and sprinkle with icing sugar.
Serve tepid or cold.
Please let me know if you rebaked it and tell me if you liked it 🙂