Open apple pie

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Ingredients:

250 gr flour

1 teaspoon baking powder

2 eggs

250 gr sugar

pinch salt

200 gr butter

200 gr sliced almonds

1 kg medium apples

150 gr marmalade

1 shot glass calvados

extra:

oven

springform Ø 24-26 cm

(on the photo's a small pie

with half the amounts)

Preparation:

© Janneke's Recipe pages - recipe cakes and apple pies

Sift flour and baking powder on a work area, make a hole in the middle and break the eggs in the hole. Mix the eggs with a little flour to a thick mush. Sprinkle the sugar and the salt over. Cube the cold butter in small pieces into the flour and knead with cold hands rapidly to a dough. Wrap the dough in foil and let rest 30 minutes in the fridge.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Take 1/3 part of the dough and make a roll. Cover with the rest of the dough the bottom of the greased springform pan. Use the roll to make an edge.

Divide the almonds over the bottom .

Peel and half the apples, remove cores and cut the convex sides on regular distance. Place the apples in the pan with the convex side up . Bake the pie 30-40 minutes.

Warm, short before the end of the baking, the marmalade so it gets liquid and add the calvados. Brush the mixture over the hot applepie .