Apple Pie with Almonds

Shortbread:

100 g butter

4 yolks

50 g sugar

180 g wheat flour
baking powder 

lemon skin

pinch of salt

Stuffing:

8 apples
150 g sugar

tablespoon of rape honey

lemon juice

almond flakes

Execution:

Whisk the butter with sugar and lemon zest, and then add the yolks. After a few minutes, we add flour and baking powder. We wrap the well-prepared mass in plastic wrap and put in the fridge for 10-15 minutes.

At this time, peel apples and grate them on coarse meshes or cut into small cubes. In a saucepan, dissolve a tablespoon of butter and then add apples, sugar, honey and lemon juice. Stew on low heat for about 20-25 minutes.

We return to the cake …. We take out the fragile mass from the fridge and divide it in a ratio of 75% to 25%. Roll out a larger amount of dough adequately to your shape. My option is a round form with a diameter of 30 cm. We put the dough on the lower baking tray and then prick the rolled out cake. We put in the oven preheated to 160’C and bake for 15-20 minutes.
Leave the baked, crispy cake to cool. Place the cool cake in a mold and then put it on it; previously prepared stuffing. We make the top layer in the form of crumble and so … grind the rest of our dough on coarse mesh and then sprinkle with almond flakes. I often try to use the remaining egg whites, which I beat into a very thick foam with the addition of vanilla sugar and put on apples and then cover with crumble.
Place the whole apple cake stuffing in an oven preheated to 160 ° C and bake until the top layer of the cake is golden and crispy, i.e. about 20 minutes.
This crunchy “Apple pie” is the perfect treat for you on autumn evenings but not only. This cake fits perfectly as an addition to coffee at lunch time but also as an element inseparably connected with the afternoon “5 o’clock”

Bon Appetit !!!