Open apple pie
250 gr flour
1 teaspoon baking powder
250 gr sugar
200 gr cold butter
200 gr sliced almonds
1 kg medium apples
150 gr marmalade
1 shot glass calvados
springform Ø 24-26 cm
(on the photo's a small pie
with half the amounts)
If shown, hover = photo = conversion
© Janneke's Recipe pages - recipe cakes and apple pies
How to prepare:
Sift flour and baking powder on a work area, make a hole in the middle and break the eggs in the hole. Combine the eggs with little flour to a thick mush.
Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent 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 make cuts in 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 .
First published: April 12, 2003, Netherlands
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