A delicious apple pie with hazelnut dough, pearl sugar and apricot jam.
Prep Time: 50 minutes
Baking Time: 1 hour at 350°F (180° C)
Difficulty: easy
For: a round mold of 11 inches (28 cm)
For the dough
For the filling
For the glaze
Peel 4 apples, remove the seeds and cut them into pieces. Cook the apples, lemon juice and water, covered, on a low heat for about 10 minutes, blend and leave to cool.
In a bowl, mix the butter, sugar and salt. Add the eggs and mix well until the mixture turns white.
Grate the lemon peel and mix in the apple puree and hazelnuts.
Mix the flour and baking powder, add them to the dough, mix and pour into the buttered lined baking pan.
Preheat the oven to 350°F (180°C).
Peel the 4 remaining apples, remove the seeds, cut them in half and make very fine cuts in the apple halves, but do not cut them completely so that they do not fall apart, spread them over the dough.
Spread pearl sugar over them.
Bake for about 1 hour. Remove from oven and let it cool down.
Heat the apricot jam and water in a small saucepan and brush the apple cake with it.
The trick: replace apples with pears.
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