Baking a Swiss apple pie is very simple, you just need to consistently follow all the steps outlined in the step-by-step recipe. For this, you will be rewarded with a great taste of the pie, besides, its appearance will also bring an aesthetic pleasure.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Fruit / Apples / Flour
Dish: Baking / Pies / Sweet
Cuisine geography: Swiss / European
- Flour - 250 Grams
- Salt - 1 Teaspoon (no slide)
- Ice water - 4 Art. spoons
- Butter - 180 grams (80 grams - in the dough, 50 grams - in the filling, 50 grams - in the filling)
- Sugar - 100 Grams (1 tablespoon - in the filling, the rest of the sugar - in the filling)
- Brown Sugar - 2 Cups (for sprinkling)
- Baking powder - 1 teaspoon
- Apples - 2-3 Pieces
- Lemon - 1/4 Piece
- Almonds - 1 Glass (ideally, almonds are used, this recipe uses a mixture of nuts: hazelnuts, walnuts, almonds, cashews)
- Cinnamon - 0.5 Teaspoons
- Cream fresh - 1 Glass (or cream cheese)
- Corn starch - 1 teaspoon
- Eggs - 2 Pieces
How to make Swiss Apple Pie
Prepare your ingredients.
Put flour, salt in a blender bowl, pour in ice water, cut into pieces 80 grams of cold butter, add baking powder.
Break through the entire mass.
Distribute the dough in a split baking dish, remember to put the parchment underneath. Using your fingers, gently smooth over the entire surface, make sides, arrange them in waves, prick the bottom with a fork and put them in the refrigerator for 15-20 minutes.
Grind the nuts into crumbs in a blender.
Peel the apples, cut them into wedges, sprinkle with lemon juice.
Take the mold out of the refrigerator, add the nut crumbs, flatten.
Put apples on nut crumbs, brush with melted butter, send to oven at 190 degrees for 20 minutes.
Mix 1 tbsp. a spoonful of sugar and 0.5 teaspoon of ground cinnamon.
Sprinkle the cinnamon sugar mixture on top of the apples and place in the oven again for 15 minutes.
Melt 2 tbsp. tablespoons of butter, add crème fraîche (or cream cheese) and cornstarch.
Melt the creamy mass.
Whisk in 2 eggs with the remaining sugar.
Pour the eggs into the cream cheese mass. Stir.
Pour the creamy egg mass over the pie and put it back in the oven for 25 minutes.
After 25 minutes, remove the cake, sprinkle with brown sugar and continue baking for another 20 minutes.
The cake is ready, let it cool to room temperature.
Remove the cake carefully from the mold and serve.
In the cooled cake, all tastes are revealed: nutty, apple, and creamy. It goes well with coffee. I sincerely recommend trying to bake.