Old German Apple Pie (Altdeutscher Bratapfelkuchen)

Category: Confectionery
Kitchen: german
Old German Apple Pie (Altdeutscher Bratapfelkuchen)

Ingredients

FOR BASIS
Flour 220 g
Sugar 100 g
Egg 1 PC
Butter or margarine 170 g
Soda slaked with vinegar 0.25 tsp
FOR FILLING
Apples (medium or small) 9 pcs (depends on the shape and size of the apple)
Raisins 70 g
Rum 2 tbsp. l.
Cream 600 ml
Milk 200 ml
Eggs 3 pcs
Flour 30 g
Potato starch 25 g
Sugar + vanillin 270 g
(the last 4 positions can be replaced with 400 g of powdered vanilla custard)
Almond flakes 15 g
---------------------------------------------
Round split shape f 24 cm

Cooking method

  • 1. Prepare the dough. Beat eggs with sugar, vanilla, egg and butter. Add flour and soda. Knead the dough, send it to the refrigerator for half an hour.
  • 2. Prepare the cream. If the cream is powder, we prepare it according to the instructions with milk and cream. I was making homemade cream. To do this, thoroughly mix flour, sugar, vanillin and starch. Add eggs and beat until smooth. Pour hot milk and cream in small portions, put on fire, simmer until thickened, stirring constantly.
  • 3. Prepare apples and raisins. Pour the raisins with boiling water for 5 minutes. We drain the water, add the rum (I replaced it with cognac). To determine the number of apples, you need to first decompose them entirely in the form. It is desirable that their height does not slightly reach the edge of the form. I got 8 whole apples and 1 apple in slices. We wash the apples, peel and core (cut through).
  • 4. Lay the detachable form with parchment, grease with vegetable oil. We spread the thin bottom and sides of the cake. We spread the apples, in the middle of the apples - raisins (you can also sprinkle the apples with rum), put the remaining raisins in the intervals between the apples. Put the custard on top. We bake for 60-75 minutes at a temperature of 1700C. After baking for 20-30 minutes, cover the dish with foil and continue baking. 15 minutes before the end of baking, sprinkle the surface of the pie with almond flakes and brown them.
  • Old German Apple Pie (Altdeutscher Bratapfelkuchen) Old German Apple Pie (Altdeutscher Bratapfelkuchen) Old German Apple Pie (Altdeutscher Bratapfelkuchen) Old German Apple Pie (Altdeutscher Bratapfelkuchen)
  • 5. The readiness of the cake can be determined as follows: slightly tilt the pan to the side - the filling should not "move". Cool the finished pie right in the mold. The top shrinks a little.
  • The author of the recipe recommends eating a pie every other day. I chilled it overnight, cut it in the morning. You can get 3 options for the cut: a cut in the center of the apple - raisins are visible, along the edge of the apple - without raisins, between the apples - just custard is visible.
  • Old German Apple Pie (Altdeutscher Bratapfelkuchen)
  • Old German Apple Pie (Altdeutscher Bratapfelkuchen)
  • Old German Apple Pie (Altdeutscher Bratapfelkuchen)

Cooking program:

stove, oven

Note

Very juicy and tender pie. Whole baked apples give a different taste than finely chopped apples. For this pie, it is better to take sour apples.

tuskarora
Very tempting. Original and new way. To bookmarks!
Tumanchik
Sasha, well, I liked it sooo much. And the ingredients and the serving and the kind of dish! You are as always
Anise
Alexandra, what a beauty! And how delicious it must be!
🍰 on a plate with poppy seeds so appetizing Wrap it up for me, please

Alexandra, and the apples in the finished cake will be soft, right? have time to bake?
Irina Dolars
How much filling! Must be delicious!
Is this creamy mass plump or sways when slicing, like a souffle?
Probably still plump because of the eggs
Mikhaska
Alexandra! What a wonderful cake you showed! Deep fainting from not having to cut apples (precisely because of this I don't like it when my next apple is ordered).
Here, thanks-oh-oh!
Pulisyan
Elena, Irina, Anna, Irina, Irina,
Thanks for the kind words !!!!
Quote: Anise
Alexandra, and the apples in the finished cake will be soft, right? have time to bake?
Anya, the apples are quite ready - moderately soft, break off with a spoon, but do not fall apart. : girl_tortik: I think it also depends on the type of apples. Some fall apart after 15 minutes of baking, others and 40 minutes is not enough (I mean baking apples outside the pie).
Quote: Irina Dolars
Is this creamy mass plump or sways when slicing, like a souffle?
Probably still plump because of the eggs
Irina, the mass is not dense, like the usual custard in eclairs. It keeps its shape well from the fact that it has been baked for a long time and cooled enough. But the heavy flour cream is not felt. Gentle enough. The cream can be smeared again - it is not solidified, not solid.
Quote: mikhaska
Deep fainting from not having to cut apples
Irina, I also thought it unusual - that's why I prepared it. If there was another knife that immediately removes the middle, it would be faster still.
ang-kay
And I'll drag it away!
Bul
Alexandra, very appetizing! Must be cooked! We love this!
Pulisyan
Angela, Yulia, Thank you!!!!
Kara
Alexandra, wow! Bookmark it for sure! Thanks for the original recipe!
Rada-dms
Pulisyan, very much! Definitely, in my piggy bank of apple pies! :)
Pulisyan
Irina, Rada-dmsThanks for your feedback!
prascovia
It would seem that you can think of an ordinary pie with apples, but no! The beauty! I will definitely try!
Many thanks to Alexander for sharing the recipe!
Can you take PS cream with a small percentage of fat?
irysikf
What a yummy I take to bookmarks
And how to cut such a beautiful cake?
Pulisyan
Quote: prascovia
cream can be taken with a small percentage of fat?
prascovia, yes, you can use any cream (just the fatter, the "creamier" the cream will be).
Quote: irysikf
And how to cut such a beautiful cake?
Ira, if you mean the edge on the wall, I did it by hand. First, she sculpted it even, then she gave it a waveform (with steps - leave part of the dough as it is, part - lower it down the wall a little).
Thanks for attention!!!!
lungwort
Wonderful! Very nice and tasty filling. I love quiche. And even a whole apple with raisins inside .... Cool!
Rusalca
Oh, again, a wonderful pie! Class !!!
Pulisyan
Natalia, Anna, I'm glad that I liked the recipe !!
Avanturin
Alexandra, thanks for the wonderful recipe! Very tasty cake) The family liked it, and the child asked to cook such a "cake" always
The only thing is that the recipe does not indicate how much sugar in the cream ... put it to taste.
In the test, part of the butter was replaced with sour cream. The cake came out very tender, crumbly. The combination of whole apples and raisins, and even with custard ... just a fairy tale!
Pulisyan
Anya, thanks for trusting the recipe! : hi: Glad that yours liked the pie!
Quote: Avanturin
the recipe does not indicate how much sugar in the cream ... put to taste.
Thanks for noticing. I added. Here's a habit: forget something and not write ...
Quote: Avanturin
In the test, part of the butter was replaced with sour cream
I like to do that too. This time, for greater crunchiness, I added 1.5 times more margarine than according to the recipe - the dough did not crawl, but it really became better. I don't like a lot of flour.
K. Marina
Or you can do without cream in milk at all, or you shouldn't go for cream
Pulisyan
Marina, you can also use milk without cream - it will turn out less fatty, but tasty.
K. Marina
Thank you! Made with milk, there was no cream in the store. Very tasty all day I ate only it. The truth is, not without incident, which I wondered and decided to shift it to the little torch so that it cools down faster and the cake crawls. Bastrenko his back is slightly dented. It keeps the cooled form.
I increased the starch by a spoon, the cream did not want to thicken in any way.
Pulisyan
Marina, I am glad that the cake was to your taste! thanks for the report!
Quote: K. Marina
decided to put it on a plate so that it cools faster, and the pie crawled
yes, there is such a nuance ...

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