This apple pie features the gentle aroma of vanilla beans! The combination of freshly baked crispy pastry and juicy apples is absolutely delicious♪
Ingredients
8 servings- Pie doughoptional
- Pie sheets5 rectangular sheets (if using)
- Apples2.5 large or 3 medium
- 100% apple juice20g
- Apricot jam60g
- ★Butter20g
- ★Heavy cream30g
- ★Granulated sugar30-40g
- ★Brandy1 tsp
- ★Vanilla bean5-6 cm
- ★Flour for dustingas needed
- Cake crumbsto taste
Directions
90 min- 1
Peel the apples and cut into 12 pieces each. Place in a pot with 20g apple juice, 60g apricot jam, 20g butter, 30-40g granulated sugar, 1 tsp brandy, and 5-6 cm vanilla bean. Heat over medium-high heat.
- 2
Simmer over high heat for 10-12 minutes until the apples soften, then reduce heat to low.
- 3
Once the apples are cooked, remove from heat, spread on a baking sheet, and let cool.
- 4
Prepare the pie dough, place between plastic wrap dusted with flour, and roll out with a rolling pin.
- 5
If using pie sheets, cut rectangular sheets in half and stack 4 pieces, then sandwich between plastic wrap and roll out similarly.
- 6
Roll out to about 1 cm larger than the mold, remove the top plastic wrap, and place the mold upside down on top.
- 7
Insert your hands under the bottom plastic wrap, hold the mold with your left hand while flipping it over, press the dough into the mold, and trim excess edges.
- 8
Cut pie dough into 1.5 cm strips and twist around the mold's edge as decoration. Line the bottom with cake crumbs.
- 9
Place the cooled cooked apples on top of the cake crumbs. (If using custard, cake crumbs are not necessary.)
- 10
Cut pie dough into 1 cm strips and weave 5 strips vertically in a lattice pattern.
- 11
Finally, decorate the edges with twisted pie dough strips, then brush the entire surface with beaten egg. (Use caution with egg yolk only, as it burns easily.)
- 12
Preheat oven to 200°C and chill the dough in the refrigerator while waiting.
- 13
Bake at 200°C for 20 minutes, then reduce temperature to 180°C and bake for another 20 minutes. (If browning to your liking, cover with aluminum foil to protect the color.)
- 14
Remove from mold once baked and serve.
Tips
Add cinnamon to taste if you prefer. In that case, vanilla bean is optional. Using frozen pie dough yields cleaner results. Lining with cake crumbs prevents moisture from seeping into the pie and keeps the pastry crispy.
Nutrition
Per serving- Calories320 kcal
- Protein3.5 g
- Fat16 g
- Carbs42 g
- Sodium0.3 g
This apple pie features the gentle aroma of vanilla beans! The combination of freshly baked crispy pastry and juicy apples is absolutely delicious♪
Ingredients
8 servings- Pie doughoptional
- Pie sheets5 rectangular sheets (if using)
- Apples2.5 large or 3 medium
- 100% apple juice20g
- Apricot jam60g
- ★Butter20g
- ★Heavy cream30g
- ★Granulated sugar30-40g
- ★Brandy1 tsp
- ★Vanilla bean5-6 cm
- ★Flour for dustingas needed
- Cake crumbsto taste
Directions
90 min- 1
Peel the apples and cut into 12 pieces each. Place in a pot with 20g apple juice, 60g apricot jam, 20g butter, 30-40g granulated sugar, 1 tsp brandy, and 5-6 cm vanilla bean. Heat over medium-high heat.
- 2
Simmer over high heat for 10-12 minutes until the apples soften, then reduce heat to low.
- 3
Once the apples are cooked, remove from heat, spread on a baking sheet, and let cool.
- 4
Prepare the pie dough, place between plastic wrap dusted with flour, and roll out with a rolling pin.
- 5
If using pie sheets, cut rectangular sheets in half and stack 4 pieces, then sandwich between plastic wrap and roll out similarly.
- 6
Roll out to about 1 cm larger than the mold, remove the top plastic wrap, and place the mold upside down on top.
- 7
Insert your hands under the bottom plastic wrap, hold the mold with your left hand while flipping it over, press the dough into the mold, and trim excess edges.
- 8
Cut pie dough into 1.5 cm strips and twist around the mold's edge as decoration. Line the bottom with cake crumbs.
- 9
Place the cooled cooked apples on top of the cake crumbs. (If using custard, cake crumbs are not necessary.)
- 10
Cut pie dough into 1 cm strips and weave 5 strips vertically in a lattice pattern.
- 11
Finally, decorate the edges with twisted pie dough strips, then brush the entire surface with beaten egg. (Use caution with egg yolk only, as it burns easily.)
- 12
Preheat oven to 200°C and chill the dough in the refrigerator while waiting.
- 13
Bake at 200°C for 20 minutes, then reduce temperature to 180°C and bake for another 20 minutes. (If browning to your liking, cover with aluminum foil to protect the color.)
- 14
Remove from mold once baked and serve.
Nutrition
Per serving- Calories320 kcal
- Protein3.5 g
- Fat16 g
- Carbs42 g
- Sodium0.3 g
Tips
Add cinnamon to taste if you prefer. In that case, vanilla bean is optional. Using frozen pie dough yields cleaner results. Lining with cake crumbs prevents moisture from seeping into the pie and keeps the pastry crispy.