Apple pie recipes
Applesauce used to be always with grandma - as a topping on crispy potato pancakes - homemade. Today we give the fruity side dish a new face and turn it into a tempting apple pie with amaretto.
How it smells - after a late summer excursion into the cold days - after fruity apples and fine marzipan. The combination Apfelmus and Amaretto - a miracle. It is hardly surprising that we combine the two treats in a juicy sponge cake and look forward to an apple pie, refined with Italian Amarettini.
The best of our apple pie: No peeling and no schnibbeln. Unless you make your applesauce yourself. Simply peel 1/2 kg of apples, quarter and bring to a boil together with 3 tablespoons of water, a dash of lemon juice and 30 grams of sugar. Add half a vanilla pod and half a cinnamon stick and remove after fifteen minutes (until the apples are soft). Purée the apples and allow to cool.
We love apple pie and these two very special - an apple cake with Florentine crumble. And an apple sour cream cake.
Apple pie with amaretto
Ingredients (16 pieces)
250 g butter, 250 g sugar, 1 packet vanillin sugar, 6 eggs, 200 ml + 4-6 tablespoons Amaretto, 250 g applesauce, 300 g flour, 1 sachet of baking powder, 125 g amarettini, 150 g powdered sugar, fat and flour for form
preparation
1. Beat butter, sugar and vanillin sugar until creamy. Eat eggs one after the other. Add 200 ml of the liqueur and applesauce one after the other. Mix the flour and baking powder, stir in the fat cream and stir briefly. Fold in 75 g of Amarettini.
2. Grease a springform pan (26 cm Ø) and dust with flour. Pour the dough into the mold, smooth it out. Distribute 25 g of Amarettini on top. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 65-75 minutes. After approx. 45 minutes baking time, cover the cake if necessary. Allow to cool on a wire rack.
3. Stir powdered sugar with 4-6 tablespoons of liqueur until smooth. Remove cake from the mold and brush with the cast. Decorate with 25 g of Amarettini.
