Description
The fragrant apples with a slight hint of lemon in the honey-almond crust give this pie incredible flavor. During the tea party with this cake even forget about tea.
Ingredients
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Flour
200 g
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Sugar
225 g
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Chicken egg
1 piece
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Butter
185 g
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Apple
1.2 kg
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Lemon peel
1 tsp
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Lemon juice
2 Tbsp
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Raisins
100 g
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Almonds
60 g
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Milk
2 Tbsp
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Honey
1 Tbsp
Cooking
Quickly move by hand the flour, 100g sugar, egg, 125 gr chilled butter cereal (ie oil finely chopped or grated on a coarse grater)
Form (26 cm diameter) grease with vegetable oil or covered with baking paper, grease the paper with vegetable oil. Roll out or spread with your hands the dough, making bumpers height of 5 cm For the beauty of the edges of the dough I cut with a roller.
Cover the form with plastic and refrigerate.
Apples wash, peel, remove the seeds and cut the flesh into small pieces. Put in a saucepan the apples, 50 g butter, 50 g sugar, raisins, lemon zest and pour the lemon juice. Simmer 5-10 minutes on low heat. Since we love dessert, I put instead of 50 gr sugar - 80 gr. To give the apples to cool and, if necessary, drain in a colander.
Melt the remaining butter 10 grams, add 75 gr of sugar, honey, plates of almond milk and quickly bring to a boil.
Put in the form with the dough the apples and smooth top with almond spread weight.
Bake the pie for about 50 minutes at 180 degrees until Golden brown.
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