Baking mix for Apple pie 500g

WHEAT flour, sugar, LIPINE flour (toasted), raising agent: E450i, raising agent: E500ii, glucose syrup (dried), dextrose, invert sugar syrup, whey permeate [MILK], salt, spices.

Energy: 1508 kj / 358 kcal
Fats: 0.8g
Of which saturated fatty acids: 0.2g
Carbohydrates: 80.6g
Of which sugars: 38.4g
Proteins: 5.8g
Salt: 2.3g

What do you need?
- Springform pan (23cm)

To add yourself
Dough: 180 g. butter in cubes, 20 ml. water. One egg (beaten for brushing the dough).

Filling: 1 kg soft sour apples (tip use Elstar apples), 20 g. sugar, 2 to 3 teaspoons of cinnamon.

Do it yourself Apple pie preparation
1. Soak the raisins in lukewarm water (about 15 minutes).

2. Make sure all ingredients are at room temperature.

3. Knead the mix with the butter and water with your hands or with the mixer with hooks into a smooth dough. Let the dough set in the refrigerator for 1 hour.

4. Meanwhile, peel and cut the apples into cubes or pieces. Mix the sliced apples with sugar, raisins, cinnamon and the (broken) walnuts.

5. Preheat the oven to 170°C and grease the spring form with some butter.

6. Remove the dough from the refrigerator and roll out 2/3 of the dough to a thickness of approximately 5 mm. Cover the bottom and edges of the greased spring form with the dough. Now fill the mold with the apple mixture and press it slightly. Make strips of the leftover dough to divide over the cake crosswise. Brush these strips with the beaten egg.

7. Bake the cake at 170 degrees Celsius for about 60 minutes until done and nicely browned.

It's tricky but let the cake cool in the tin for 30 minutes before removing it from the tin. Enjoy your homemade apple pie!