Apple Pie
The apple pie with semolina-yogurt dough from Spoonsparrow is a Christmas highlight with a guarantee of juiciness!
Ingredients
- 30 g Raisins
- 30 g Walnuts
- 3 cinnamon sticks
- 1 Lime
- 900 g small red-skinned apples (9 small red-skinned apples)
- 1 tbsp honey
- 75 g yogurt butter
- 30 g whole grain breadcrumbs (3 tbsp)
- 3 eggs
- 1 pinch salt
- 125 g raw cane sugar
- 400 g yogurt (3.5% fat)
- 0.5 tsp ground vanilla
- 300 g semolina (from durum wheat)
- 1 packet baking powder
- 1 tsp raw cane sugar powder (for dusting)
Instructions
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1.
Soak raisins in a cup with warm water and let them soak. Meanwhile, finely chop walnuts with a large knife.
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2.
Halve cinnamon sticks crosswise and lengthwise. Rinse the lime, rub it dry, and finely grate the zest. Halve the lime and squeeze out half of the juice.
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3.
Wash apples, pat them dry, and remove the cores with an apple corer. Brush the hollows with a little lime juice.
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4.
Drain the raisins in a sieve, pat them dry, and place them in a small bowl. Mix walnuts and honey.
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5.
Fill the apples with the mixture with a teaspoon and insert a cinnamon stick as a stem.
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6.
Melt butter in a small saucepan; remove 2 tbsp of butter and set aside. Grease a springform pan (26 cm Ø) with a little liquid butter and sprinkle with breadcrumbs.
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7.
In a mixing bowl, beat eggs, a pinch of salt, and raw cane sugar frothy with the whisk of a hand mixer.
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8.
Thoroughly stir in yogurt, lime zest, vanilla, and the melted butter from the saucepan. Mix semolina and baking powder in a bowl, add them, and stir everything together with the kneading hooks of the hand mixer to form a smooth dough.
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9.
Fill the dough into the form and spread it smooth with a rubber spatula. Place the filled apples in the dough. Brush with the reserved liquid butter and bake in a preheated oven at 180 °C (conventional oven 160 °C, gas: level 2-3) for about 40 minutes until golden brown.
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10.
Remove the apple pie from the oven, let it cool slightly, then remove the edge and let the apple pie cool completely. To serve, sprinkle with a little powdered sugar using a tea strainer.
