5 | Evelina |
50 g | of water |
100 g | of sugar |
1 | vanilla bean |
Shortcrust pastry: | |
350 g | of flour |
100 g | of almond flour |
4 g | of yeast |
1 pinch | of salt |
130 g | of sugar |
2 | eggs |
150 g | of soft butter |
2-3 | tablespoons of milk |
decoration: | |
1 | egg yolk and 3 tablespoons of milk, beaten together |
50 g | of sliced almonds |
Icing sugar |
Try our recipe for the German pie with Evelina apples: a soft filling of Evelina apples closed between two delicious layers of shortcrust pastry.
Freshness to bite
Required
Fresh as just picked: juicy and fresh, perfect for smoothies, juices and extracts, try also for baking.
5 | Evelina |
50 g | of water |
100 g | of sugar |
1 | vanilla bean |
Shortcrust pastry: | |
350 g | of flour |
100 g | of almond flour |
4 g | of yeast |
1 pinch | of salt |
130 g | of sugar |
2 | eggs |
150 g | of soft butter |
2-3 | tablespoons of milk |
decoration: | |
1 | egg yolk and 3 tablespoons of milk, beaten together |
50 g | of sliced almonds |
Icing sugar |
Filling: peel, core and slice the apples.
Cook the apples for 20 minutes in a pan with some water, sugar and the seeds scraped from the vanilla bean.
Shortcrust pastry: mix the flour, the almond flour, the sugar, the butter, the eggs, the yeast, the salt and the milk. Mix and knead all the ingredients till well blended.
Use 500 g of the dough and press it down with your hands in a 20X20 cm baking pan, previously buttered and sprinkled with flour. Make sure you create a small border all around the baking pan.
Lay the apples
Roll the remaining dough, cover the pie and seal well all along the border.
Create some holes with a toothpick.
Brush the top with the egg and milk mix, then sprinkle the almond slices over the pie. Bake at 175° C for 40 minutes, then continue for the remaining 8/10 minutes using just bottom heat. When done, wait a few minutes before releasing the pie from the baking pan, then let it cool down completely on a rack.
Decoration: sprinkle the pie with icing sugar.