Delicious American-style apple pie.
For a 20 cm pie pan
270 ml wheat flour
30 g FiberFin
75 g Sukrin Gold
1 tsp. salt
200 g butter (preferably unsalted)
5-6 tbsp. cold water
60 g Sukrin Gold
Juice from 1 lemon
1/2 tsp. ground nutmeg (optional)
1/2 tsp. ground cinnamon
1 tsp. maizena
2 tsp. butter
50 g raisins (optional)
Place flour, FiberFin, Sukrin Gold and salt in a bowl. Using your fingers, work in the butter until the pastry reaches a rough, crumbly texture. Stir in 5 tablespoons of water to moisten the pastry. If it seems dry, add the last tablespoon of water.
Knead the pastry thoroughly, using some flour to work with the dough. Split the pastry in half and roll each piece out to a sheet that covers a 20 cm plate. Cover the pastry sheets with plastic foil and refrigerate for at least one hour (it's fine to chill them for longer).
Cut the apples into thin slices. Stir Sukrin Gold, nutmeg, cinnamon and maizena together in a bowl. Coat the apple slices with freshly squeezed lemon juice, followed by the spice mixture while stirring.
Pre-bake the bottom half of the pie pastry at 200 degrees Celsius for 5-10 minutes. Remove from the oven, then spread the apple filling over the pie sheet, and jot with the butter. Place the other dough sheet over the apple pie as a lid. Lower the temperature to 175 degrees Celsius and bake for approx. 40 minutes.
The apple pie is done when the pastry has turned golden brown and the apples are cooked through. Serve with vanilla ice cream or whipped cream .
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