Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Shortcrust pastry
Filling
Pie
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Shortcrust pastry
Mix the flour, baking powder, sugar, vanilla sugar and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr.
Filling
Mix the apples, sugar, cinnamon and lemon juice.
Pie
Halve the pastry. On a lightly floured surface, roll out one half to approx. 4 mm thick, place in the prepared tin. Press the dough in well around the edges and prick the base firmly with a fork. Spread the filling over the pastry base. On a lightly floured surface, roll out the remainder of the dough to approx. 4 mm thick, cut into 6 strips (each approx. 6 cm wide), lay on top of the filling. Press down firmly at the edges, brush with egg yolk.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the pie onto a cooling rack and leave to cool completely.
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