The apple pie may be classic, but there are countless variations. Do you choose Elstar, Goudreinette or Jonagold apples? Do you want lemon zest in the dough or not? And do you spread the cake from the oven with apricot jam for that beautiful shine? This is certainly our favorite, with raisins of course. 😉
50 minutes + 2 hours waiting time
400 grams of flour
250 grams of SweetLife Xylitol
Zest of 1 lemon
2 tsp baking powder
¼ tsp salt
250 grams unsalted butter (chilled), cubed
1¼ kilo Elstar or Goudreinette apples
25 grams + 1 tbsp custard powder
75 grams raisins, raw
2 tsp cinnamon
150 grams of almond paste
3 tbsp apricot jam
24 cm springform pan
1. Mix the flour, 200 grams of Xylitol, lemon zest, baking powder and salt in a large bowl. Add 1 egg and the cubes of butter. Knead into a cohesive dough ball. Do not do this for too long, so that the butter remains cool and the dough is crumbly. Flatten the ball and wrap in plastic wrap. Let rest for at least 1 hour in the refrigerator.
2. Preheat the oven to 175 degrees. Grease a 24 cm springform pan and line the bottom with baking paper.
3. Keep 300 grams of the dough aside in the refrigerator and knead the rest briefly. Dust the work surface, ball and rolling pin. Roll out the dough to a thickness of ¾ cm. Press the bottom shape out of the dough with the springform pan and use the rest to line the sides of the springform pan. Place in the refrigerator.
4. Peel the apples and remove the core. Cut the apples into 1 cm cubes. Mix the apple cubes in a large bowl with the custard powder, raisins, cinnamon and 50 grams of Xylitol.
5. Separate 1 egg and knead the egg yolk into the almond paste. Divide the spice over the bottom. If necessary, dust with 1 tbsp custard to make spreading easier. Spoon the apple filling over it and press firmly.
6. Roll out the rest of the dough into a piece slightly larger than the pie. Cut into strips of 2 cm wide. Braid the strips in a diamond pattern over the filling and brush the strips with the egg white.
7. Bake the cake on the bottom oven rack for about 60 minutes until done and golden brown.
8. Press the jam through a sieve to fish out any chunks. Brush the cake with the jam straight from the oven. Let cool before cutting the cake.