Apple pie with sour cream glaze

Ingredients for a 22 cm springform cake tin:

For the dough:
150 g wholemeal flour type 1050
1 pinch tartar baking powder (without starch)
100 g xylitol
1 tsp vanillin sugar (homemade)
1 egg
1 pinch of salt
100 g margarine or butter


Sift the flour with the baking powder into a bowl, then add the xylitol, vanillin sugar, 1 pinch of salt, the egg and the soft margarine or butter.
Mix everything together well with a mixer with dough hook, then knead on a floured work surface to a smooth dough, if the dough still sticks too much please chill for a while.
Roll out a good two-thirds of the dough onto the bottom of the greased springform pan and prick with a fork. Place the springform pan rim around the bottom and bake in a preheated oven at 200-220 °C for 10-12 minutes. Remove from the oven and let cool

For the filling:

4 apples (I had Braeburn)
75 g xylitol
1 pinch of cinnamon
75 g butter or margarine
Peel, quarter and core the apples, then cut into small pieces and place in a saucepan with the butter, xylitol and cinnamon, stirring until steaming. The apples should be soft to the touch, but still have bite. Let cool.

For the sour cream glaze:

200 g sour cream
3 eggs
50 g xylitol
Mix all ingredients until smooth, and set aside.


Form the remaining dough into a roll and spread it in the springform pan and raise a rim, then spread the apple mixture on the bottom. Then pour the sour cream mixture on top and spread it evenly as well. Bake at 200-220 °C top/bottom heat for about 40 minutes (test with chopsticks). At the end of the baking process, leave to cool in the oven with the door open (then the surface will not crack).
Afterwards let taste!

Temperatures apply to the final baking process:
Hot air: 180-200 °C (not preheated).
Gas level 4 (not preheated)

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