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Better with butter

Apple Pie

Rub the butter with the sugar and the lemon rind in a large bowl. with a wooden spoon to a homogeneous mixture. Add the water and rub until recorded. Sieve the baking flour with the salt above the bowl and mix it well into the butter mixture. Add If necessary, add another tablespoon of water, but only if necessary. Grab the dough in cling film and put it in the fridge. Leave it at least a couple of hours rest in the refrigerator, longer is also allowed. Now make the filling. Peel the apples and remove the cores. Cut the apples into cubes, pieces or slices, whichever you prefer. will. Mix the apples with the raisins, the cinnamon, the custard powder. and the jam. Break the almond paste into small chunks and stir them. Carefully through the filling. Grease a baking tin well with butter and, if necessary, coat it with a layer of baking paper. Remove the dough half an hour in advance from the Refrigerate and knead well. Roll it out on a flower Sprinkled worktop. Place the dough in the baking tin and press the edges. well on. Cut away overhanging dough and cover the weak spots here. spots with it. Scoop the filling into the baking tin and press well. Put the cake in a preheated oven at 190 degrees and bake it. golden brown in 55 to 60 minutes. Take the cake out of the oven and Let it cool down well. Heat the apricot jam in a pan. and cover the top of the cake. Translated with www.DeepL.com/Translator (free version)

INGREDIENTS

125 G BUTTER AT ROOM TEMPERATURE

125 G WITTE BASTERDSUIKER

GRATER OF 1/2 LEMON

SNUF SALT

1 EL WATER

250 G ZELFRIJZEND BAKMEEL

1.2 KG APPLES (E.G. GOLDREINET)

75 ROSES

SNUF CHANNEL

4 EL APRICOT JAM

150G ALMOND PASTE

3 ELAPRICOT JAM