More Apples Than Dough” Pie
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Prep time: 15 minutes
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Cook time: 40–50 minutes
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Total time: ~1 hour
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Servings: 4–6
Ingredients
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4–5 medium apples, peeled and thinly sliced
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2 eggs
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½ cup sugar (100 g)
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1 tsp vanilla sugar
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⅓ cup milk (100 ml)
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1 ½ tbsp melted butter (20 g)
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Zest of 1 lemon
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Juice of ½ lemon (to drizzle over apples)
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⅔ cup wheat flour (80 g)
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1 tsp baking powder
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A pinch of salt
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Powdered sugar (for dusting)
Instructions
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Prepare Apples: Peel, core, and slice the apples very thinly (using a mandoline is recommended for uniform slices). Drizzle them with the juice of ½ a lemon to prevent browning and add flavor.
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Mix Wet Ingredients: In a mixing bowl, beat the 2 eggs with a pinch of salt. Add the sugar and vanilla sugar, beating until the mixture is frothy and light in color.
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Combine Remaining Liquids: Stir in the milk, melted butter, and lemon zest.
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Add Dry Ingredients: Gradually whisk in the flour and baking powder until the batter is smooth. Note that the batter will be quite thin and watery.
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Coat Apples: Gently fold the apple slices into the batter, ensuring every slice is thoroughly coated.
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Assemble: Grease an 8-inch (20 cm) baking pan and line it with parchment paper. Pour the apple-batter mixture into the pan, smoothing the top so the slices lie flat.
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Bake: Bake in a preheated oven at 350°F (180°C) for 40–50 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve: Allow the cake to cool completely in the pan to set its creamy, custard-like texture. Dust with powdered sugar before serving.
Recipe Tips
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Consistency: The batter is meant to be thin; it serves primarily to bind the apple layers together into a custard.
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Apple Choice: Use firm baking apples like Granny Smith, Honeycrisp, or Fuji to ensure the slices hold their shape.
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Storage: This pie is excellent served cold and can be stored in an airtight container in the fridge for up to 4–5 days.