Gingerbread Apple Pie with Whipped Cream
Ingredients
- HALF-CRUMBLY DOUGH:
- ▫️ 2 cups (260 g) all-purpose flour
- ▫️ 1/3 cup (80 g) granulated sugar
- ▫️ 1 packet vanilla sugar
- ▫️ 1/2 cup (120 g) cold extra Łaciate butter
- ▫️ 3 tablespoons (45 g) 18% fat Łaciata cream
- ▫️ 1 egg
- ▫️ 1.5-2 tablespoons gingerbread spice
- ▫️ 1 teaspoon baking powder
- FILLING:
- ▫️ 900 g apples (weight after peeling and coring)
- ▫️ 1 tablespoon extra Łaciate butter
- ▫️ 1 teaspoon ground cinnamon
- ▫️ 1/2 packet lemon jelly
- ADDITIONALLY:
- ▫️ 1 1/4 cups (300 ml) 36% fat Łaciata UHT cream
- ▫️ 1-2 tablespoons powdered sugar
Instructions
Grate the peeled and cored apples using a coarse grater. In a saucepan, melt the butter, add the apples and cinnamon, and sauté for about 10 minutes. Add the lemon jelly and mix. Set aside to cool. Combine the dry ingredients for the dough. Add the chopped butter, cream, and egg. Knead the dough (it will be quite sticky). Divide it into 2 parts, one larger than the other, wrap in foil, and refrigerate for 50 minutes. After this time, remove the larger portion of the dough, lay it on the bottom of the springform pan, then add the apple mixture. Cut shapes like stars from the remaining dough and arrange on top. Bake for about 40 minutes at 180°C with convection. Serve the pie warm with whipped cream.
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