Nothing better than choosing the season products like some nice apples.
Apple and almond pie
(adapted from the magazine "Meine Familie & Ich")
For the shortcrust pastry
50 g sugar
100 g butter
150 g flour
1 egg yellow
2 tablespoons of cold water
Mix all the ingredients until you have a hard dough (if its too soft or to crumbly add more flour or water respectively). Place it in the fridge for 30 min or more.
Pre-heat the oven to 180°C. Roll the shortcrust pastry until its quite tin and place it in a pie form (I used a 26 cm diameter). Cook the shortcrust pastry for about 15 minutes, covered with some aluminum foil (it should be quite pale and not brown).
For the apples
4 apples pealed and without core, cutted in quarters or smaller
2 tablespoons of honey
juice and peal of 1 lemon
1 package of vanilla sugar (or vanilla essence to taste)
Place the apples in a pan and cover them with enough water. Add the sugar, honey and juice and peals of the lemon. Bring to a boil, and let cook for around 5 minutes, just until the apples are soft but not overcooked. Drain the liquid (you can use it for something else later) and let it cool down slightly.
For the filling
240 g grated almonds
100 g of powder sugar
100 g of butter
2 eggs
a pinch of salt
3 tablespoons of flour
With a mixer mix all the ingredients together until you have a thick dough. Spread the almond dough over the shortcrust pastry and place the apples around, pressing them slightly inside of the dough.
Cook at 160°C for around 40 minutes. Let it cool down before removing from the pie form, and sprinkle with powder sugar.
