Easy Apple Pie Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
At this point I would like to introduce you to my simple apple pie recipe.
My apple pie comes in a classic version and is incredibly popular.
As soon as summer is over, harvest time follows.
Our local apple is now available to us fresh from the end of August to the end of October, depending on the apple variety.
Luckily, the apple can be stored well and we can enjoy it for much longer.
I love the local apples and would like to recommend them to you for the cake.
Flying apples should remain the exception, since from an ecological point of view this is regrettable.
Now to my recipe: I’d be happy to let you look over my shoulder. Follow me as presented and have fun!
Table of Contents
1. Recipe Apple Pie
Simple Apple Pie
Baked, photographed and written down by chef Thomas Sixt.
Simple instructions for fine, quick apple pie. A detailed photo series accompanies you to the best baking result.
|1||pc||Lemon (abrasion + juice)|
|6||pc||Apple (I used Elstar)|
|2||tbsp||brown can sugar|
|60||g||butter (For baking tin)|
|100||g||brown can sugar|
|2||tbsp||apricot marmelade (Optional is also apricot jelly)|
Prepare the ingredients for the apple slices:
–> Apples, lemon, calvados, quince jelly.
For the dough:
–> Sugar, eggs, soft butter at room temperature, vanilla sugar, lemon zest, flour and baking powder.
Kupferpfanne mit 2 Griffen).
Den Backofen bei 190 Grad Umluft einheizen!
All equipment for the preparation at a glance:
-> Kitchen scales, mixing bowl, blender, juicer, grater, spatula and
–> Baking pan with a diameter of 28 cm (here a copper pan with 2 handles ).
Heat up the oven at 190 degrees circulating air!
Grate lemon zest
Grate lemon zest from an organic lemon.
The grater I showed tends to rip zest, hence the next step (otherwise skip the next step with a fine grater).
Chop the lemon zest
If necessary, finely chop the abrasion with a sharp knife.
Squeeze lemon juice from the used lemon.
Set aside for the apples as an antioxidant.
Quarter, core and peel the apples and cut the quarters into 2-3 mm thick wedges.
Add lemon juice to the apple slices with a cup of cold water.
When all the apples are peeled and cut, remove the lemon water.
Marinate with Calvados, brown sugar and cinnamon.
If the wedges of apples are covered with marinade, they are briefly placed in the refrigerator.
Butter the cake pan
Universalpfanne mit zwei Griffen von Jan verwendet.
Grease the baking pan well with butter.
This can be done with a pastry brush, kitchen towel or a clean hand.
I used the universal pan with two handles from Jan.
Sift the flour and set aside.
To make dough
Put the sugar and butter in the baking pan.
Add vanilla sugar and lemon zest.
Beat in the eggs one at a time with the mixer.
Stir for a good 2 minutes until the ingredients are combined.
Add flour with a level teaspoon of baking powder.
Stir in flour
Gradually add flour and baking powder to the mixture and mix to form a smooth dough.
Fill in the dough
Pour the batter into the greased baking pan.
Smooth out the dough
Spread the batter evenly in the mold with the spatula.
Put apple pieces on
Spread the marinated apple slices in a circle on the dough like bricks.
Leave about 1 cm around the edge.
The cake goes into the oven for a good 30 minutes and bakes at 180-190 degrees circulating air (with top/bottom heat a good 200 degrees).
Slightly dilute the quince jelly with a spoonful of Calvados.
Glaze the baked cake thinly with the jelly/calvados mixture.
Please use a pastry brush for this.
Serve the apple pie with a little vanilla sauce.
2. Nutritional Values
3. Apple Pie Baking Tips
For a quick peeling of the apples, I first quarter them, then cut out the core and quickly peel the quarters with a simple fruit knife.
Apples are peeled and sliced and quickly brown when exposed to air. Lemon juice mixed with 3 times as much water is therefore essential. If the apple slices are turned in it, they remain light.
I really like marinating, here with Calvados, sugar and cinnamon. For this I remove almost all the lemon water in advance. Then I add my marinade to the apple slices and let them soak in it.
Whether you prepare the dough first or the apples first is a matter of philosophy. Both have advantages. If the apples go first, they can marinate longer. If the dough is on first, I can put it in the fridge for a short time after preparation so that it regains its strength and my apples don’t sink into it. Keep in mind: Dough with baking powder should be baked relatively quickly. – Well, one death must be died. The effects on the result are probably marginal anyway 😉
For the dough it is important to stir at least two or three times: 1. The softened butter-sugar-egg mixture (plus additions such as vanilla sugar), 2. Add the first part with sifted flour and baking powder (first part flour, then stir, then add the remaining flour and stir again).
Preheat the oven long enough. Switching on late distorts the baking time. Never rely on the times given for baking recipes, instead set your timer 5-10 minutes shorter and check your baking results in the oven. Remember: every oven heats up differently!
If you like, you can also add roughly chopped walnuts, caramelized with sugar, over the almost finished apple pie in the oven 10 minutes before the end of the baking time and bake to the end.
Here I mixed the finished cake with homemade quince jelly plus a spoonful of Calvados, glazed. Instead of quince jelly, apricot jelly or, if necessary, orange jelly is also suitable. Quince fits a bit better – I think.
Like me, you can serve vanilla sauce to serve the apple pie. Classically, the cake also tastes very fine with whipped cream. Vanilla ice cream is also popular as an accompaniment to apple pie.
I’m lucky, Ms. Sixt is also satisfied with the cake. We had a lengthy discussion about the amount of apples. Ms. Sixt likes more and more apples, I tend to have less.
4. More Baking Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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