Here’s a recipe for the classic apple pie with lots of apples, cinnamon, and brown sugar.
Usually, you make apple pies during autumn (at least in Denmark), as this is the time when the sour apples are ripe. But since I had a lot of extra apples lying around, i figured “Why not make some pie!”.
It was fun trying to do a little more decoration than “just” making a lid of the dough thrown on top of the cake. The intention was to make a lid out of hearts of dough, but from the pictures it’s clear that it is quite hard to see (especially after it has been baked). The reason is that the dough becomes very soft when baked in the oven. Therefore, it takes the shape of the apples instead of the carved heart. However, the effect looks very nice anyways.
The pie can be served with whipped cream or vanilla ice cream, as it may become slightly dry.
- Springform pan (25 cm in diameter)
- 200 g butter
- 90 g brown sugar
- 70 g sugar
- 2 eggs
- 2 tbsp cinnamon
- 500 g flour
- 1 tsp baking powder
- 4 apples
- Melt the butter in a saucepan
- Whisk together sugar, eggs, 1 tbsp cinnamon, and vanilla extract in a bowl
- Add half the flour and the butter to the egg-mixture
- Combine baking powder and the rest of the flour and pour into the dough – mix till combined
- Put the dough in the fridge till cold (a little colder than room temperature)
- Prepare the apples while waiting: Rinse the apples and remove the core. Cut the apples into thin slices
- Distribute half of the dough in the sprintform pan by pressing it into the pan. Bring the dough at least 3 cm up the sides of the pan
- Toss the apple pieces into the form and distribute them equally
- Springle the apples with 1 tbsp of cinnamon
- Roll out the rest of the dough into a circle the size of the springform pan
- Put the circle-dough on top of the apples
- Bake the pie at 200° C for 30 min