Invisible Apple Pie
Invisible Apple Pie contains so many apples that the dough itself is almost invisible. The pie will enchant you with its irresistible aroma and original layered texture. Simply whisk the dough ingredients, mix with the apples and bake.
Ingredients · Servings 1 where
- 5 larger apples
- lemon juice from 1/2 lemon
- 3 large eggs (or 4 smaller ones)
- 150 ml whole milk
- 50 g melted butter
- 50-80 g caster sugar (to taste)
- 1 vanilla sugar
- 130 g plain flour
- 1 teaspoon baking powder
- ground cinnamon
- almond flakes (for sprinkling)
Method · 1 h 25 min
- Melt the butter and let it cool to room temperature.
- Wash the apples, remove the cores and cut them into thin slices using a mandolin or other grater.
- Transfer the apples to a larger bowl and drizzle with lemon juice to prevent browning. Toss lightly with your hands.
- Preheat the oven to 180°C top/bottom heat (or 160°C fan-forced). Line a loaf tin with baking paper.
- Crack the eggs into a bowl, pour in the milk, add both sugars and beat everything together. Add the sifted flour with baking powder, cinnamon to taste and beat with a whisk until a soft dough forms.
- Pour the batter over the apples in the bowl and mix everything together carefully.
- Layer the apple dough in portions into the prepared pan and smooth it out nicely.
- Sprinkle with almond flakes and place in the preheated oven. Bake for about 60 minutes, until the surface is nicely golden.
- After baking, let the cake cool in the pan for a while, then remove from the pan and let cool completely.
- Cut the cooled dessert into slices and serve.
