Vanilla pie with baked apples
12 servings
120 minutes
Vanilla pie with baked apples is a refined German delicacy that harmoniously combines the tenderness of vanilla, the sweetness of baked apples, and the exquisite texture of marzipan. The origins of this dessert trace back to German baking traditions where fragrant pastries with fruits hold a special place. A crispy shortcrust base envelops soft, caramelized apples filled with a nut-marzipan mixture with raisins and rum. Vanilla pudding with praline gives the pie a velvety softness, making each bite a true gastronomic delight. An ideal choice for a cozy evening with a cup of aromatic tea or coffee. Decorated with almond petals and powdered sugar, the pie takes on a festive appearance perfect for special occasions.
1
Knead the dough from flour, baking powder, 100 grams of sugar, eggs, butter, and salt. Wrap it in a bag and place it in the refrigerator for at least 30 minutes.
- Wheat flour: 250 g
- Baking powder (raising agent): 5 g
- Sugar: 200 g
- Chicken egg: 1 piece
- Butter: 150 g
- Salt: pinch
2
Remove the core from the apples. Sprinkle the flesh with lemon juice and set aside. Mix almonds with rum and raisins. Cut the marzipan mass into cubes and mix with almonds. Fill the centers of the apples with the nut-marzipan mixture. Place the apples in a greased dish and bake for 12 minutes at 200 degrees.
- Apple: 8 pieces
- Lemon: 1 piece
- Flaked almonds: 60 g
- Marzipan: 200 g
- Dark rum: 4 tablespoons
- Raisins: 50 g
3
Prepare pudding from pudding powder, cream, 100 grams of sugar, and vanilla sugar. Cool down and mix with crushed grilazh.
- Vanilla pudding: 1 piece
- Cream: 750 ml
- Sugar: 200 g
- Vanilla sugar: pinch
- Praline brittle (grillage): 80 g
4
Take the dough out of the fridge, roll it out and line a springform pan with it, prick with a fork and sprinkle with remaining almonds and nougat. Place the baked apples and pour pudding over them.
- Wheat flour: 250 g
- Flaked almonds: 60 g
- Praline brittle (grillage): 80 g
5
Bake the pie in the oven for 75–90 minutes at 170 degrees. Optionally, decorate the pie with powdered sugar and almond flakes.
- Flaked almonds: 60 g