- Yield: 8 - 10
- Prep Time: 10 - 15 minutes
- Cook Time: 30 - 40 minutes
Apple pie
This European variant of apple pie is a fond memory from childhood, because my mother used to make it and she made it well. She always used bread rolls that she soaked in a mix of milk. That's how the regular pie is made. The bread rolls get baked nicely thanks to the milk mix and it creates a nice crunchy crust. I wanted to relive this memory, so I asked her to help me make it again, but this time make it compatible with our SCD guidelines. Several compromises had to be made - rum, bread rolls, rum...At the time the biggest obstacle were the bread rolls. We didn't have the SCD baguettes then, I came up with them 2 months later. So we had to go for the softer "kindergarten" variant (this recipe used a different kind of bread rolls because of small children to whom it is served) and instead of the usual rolls we used the honey sponge cake. But you can make a great thing from an initially seeming disadvantage! It's a bit different but still great!
Ingredients
- Ingredients for the sponge cake:
- eggs - 4L
- Honey - 1/2 cup
- butter - 1/4 cup
- soda - pinch
- Cinnamon - 1/4 tblspn
- clove - 1/4 tblspn
- vanilla husk - 1
- Almond flour - 2 a 1/2 cups
- salt - pinch
- Ingredients for the layers:
- apple - 6
- dried raisins - 80 g
- dried apricots - 80 g
- egg whites - 6
- Honey - 4 tblspns
- butter - 4 tblspns
Instructions
Prep time for the sponge cake: 10 minutes
Cooking time for the cake: gas oven/180°C/40 minutes
Prep time of the apple filling: 15 minutes
Cooking time of the filling: 30 minutes
Result: 8 - 10 portions
First I bake the cake. Crack an egg into a bowl, add melted butter, honey, spices and blend with a stick blender. Add the almond flour and blend until a soft runny dough is made. Add in the soda, pour the dough on a tin, that is covered with baking paper and bake in a preheated oven at 180 °C for about 30 to 40. After the baking leave it cool off and start grating the apples.
Preparation of the apple filling for layers.
Flameproof bowl (26 x 18 cm) cover it with baking paper as well. Cut the cooled off sponge cake in half. Put the first half on the bottom of the bowl and pour half of the grated apples on top, than add the dried apricots, pour 2 spoons of honey and 2 spoons of melted butter on top. Same thing for the second layer. Put the second half of the cake in the bowl, put the rest of the grated apples on, add dried raisins, pour the honey and melted butter. Create a light snow from the egg whites using a whisk and carefully spread it on top of the apple filling and put in the oven at 180°C for about 30 to 40 minutes. The times are very approximate, each oven is different so bake according to your experience with your oven.
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