Apple Pie with Shortcrust Dough

Ingredients

• 180 g spelt whole‑grain flour
• 120 g raw cane sugar
• a pinch of salt
• 1 tsp lemon zest
• 5 eggs
• 240 g butter
• 650 g apples (e.g., Boskoop)
• 3 tbsp almond sticks
• 2 tbsp lemon juice
• 3 tbsp Raisins
• 0.5 tsp ground cinnamon
• 0.5 Vanilla pod
• 120 g honey cake
• 75 g ground almonds
• 1 red‑skinned apple
• 5 g mint
• 1 orange (cut into wedges)
• 1 tsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Mix the flour with 40 g raw cane sugar, a pinch of salt and lemon zest. On a work surface form a mound, make a well in the center, crack one egg into it and scatter 120 g butter in small pieces around the well. Quickly knead all ingredients by hand into a smooth dough, shape into a ball and wrap in cling film; chill for 30 minutes.

2. 2.

   Peel, quarter, core and cut the apples into large chunks. Mix with almonds, lemon juice, raisins, cinnamon, 20 g raw cane sugar and vanilla bean flesh. Spread on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for 10–15 minutes.

3. 3.

   Remove and let cool slightly.

4. 4.

   For the nut filling separate the remaining eggs, beat the whites with a pinch of salt until stiff peaks form. Gradually fold in 30 g raw cane sugar until glossy and peaks hold.

5. 5.

   Beat 120 g butter with the remaining raw cane sugar until creamy, then gradually whisk in the yolks. Grate the honey cake finely and stir it into the butter mixture along with the almonds. Finally fold in the beaten egg whites.

6. 6.

   Roll out the shortcrust dough on a floured surface slightly larger than the pan, line a greased tart tin with it. Raise a rim and dust the base with breadcrumbs. Arrange the apples on top and cover with the honey‑cake mixture. Smooth the surface.

7. 7.

   Wash, quarter, core and cut the red‑skinned apple into 12 wedges. Distribute the wedges (one per slice of pie) over the tart and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 40 minutes.

8. 8.

   Remove, let cool to lukewarm, garnish with mint, orange wedges and raisins, dust with powdered sugar and serve cut into pieces.