Apple pie filling

Description

Yes, Yes.. regular Apple pie filling. Please do not throw "Slippers," the pie very tasty. A thin shortbread crust, baked crispy apples with a hint of apricot. For the recipe a huge thank Lyudmila "Ludmilla Matschulat (Demchenko)". Cake recipe taken from an old German records with a few changes.

Ingredients

Flour

250 g
Chicken egg

1 piece
Butter

125 g
Sugar

65 g
Vanilla sugar

1 pack
Milk

2 Tbsp
Raisins

50 g
Rum

2 Tbsp
Apple

750 g
Lemon juice

0.5 piece
Chicken egg

3 piece
Sugar

3 Tbsp
Flour

2 Tbsp
Cream

200 ml
Jam apricot

4 Tbsp

Cooking

Beat egg with sugar, vanilla sugar, butter cut into cubes, add the flour and milk and quickly knead the dough, wrap in clingfilm and put into the refrigerator.

Raisins pour the rum and leave to soak.

The apples remove the core, skin can not be removed, cut into small pieces. Drizzle with lemon juice, add raisins, mix well.

The form in diameter 28 cm (separable), to lay baking paper and put on it the dough, spread with your hands (I rolled a small roller), to make a small side and put the filling of apples and raisins.

Prepare the sauce. Eggs, sugar beat well with a mixer, add the flour through a strainer and mix well (I beat with a mixer), add cream (I have Rama 15% fat. for cooking) and mix until smooth.

Fill and pour on apples (cinnamon and sugar is not added). Don't be alarmed if you find that fills a lot, it is when baking will seize and get baked.

Bake pie in a preheated oven to 180 C for 60 minutes (watch your oven, if the cake starts to burn, cover with foil). The cake can be left in the off oven door to open slightly.

Pristavki cake to release from the mold. Grease the cake with jam of apricot (as if promaqua brush). You can decorate with almond petals. The cake needs to steep, not to cover.