Apple lattice pie

Name: Apple lattice pie
Ingredients: 2 kg apples; 150 g sugar; 2 packets vanilla sugar; 1 teaspoon ground cinnamon; 450-500 g flour; 10 g baking powder; 200 g butter; 100 g sugar; 1/4 teaspoon salt; 1 teaspoon vanilla essence; 1 teaspoon grated lemon zest (optional); 2 egg yolks; 4 tablespoons sour cream (60 g)

Dessert - Apple lattice pie by Axenia P. - Recipia

Apple lattice pie gets its filling only after the liquid has cooked down in the pan, since the apples release a lot of juice at first. The butter, egg yolk and sour cream dough is rolled out into two tender sheets, and the strips on top brown as the filling shows through. I cut the strips about a finger-width wide, so the lattice stays open. Prep: 40 minutes. Cook: 60 minutes. Rest: 20 minutes. Total time: 120 minutes. Servings: 12. Approximately 460 kcal and 5 g protein per serving.

Ingredients

For the filling

2 kg apples
150 g sugar
2 packets vanilla sugar
1 teaspoon ground cinnamon

For the dough

450-500 g flour
10 g baking powder
200 g butter
100 g sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
1 teaspoon grated lemon zest (optional)
2 egg yolks
4 tablespoons sour cream (60 g)

Preparation

1. Peel and core the apples, then grate them. Put them in a large pan, add the sugar, vanilla sugar and cinnamon, then cook over medium heat for 15 minutes, stirring, until the juices have cooked down. 2. Leave the filling to cool for 20 minutes. 3. Mix the flour with the baking powder. Add the butter, cut into cubes, the sugar, salt, vanilla essence, grated lemon zest, egg yolks and sour cream. Knead until the dough comes together; start with 450 g of flour and gradually work in more, if needed, up to 500 g. 4. Divide the dough in two and roll out two sheets. Heat the oven to 180 °C and line a baking pan with parchment paper. 5. Place the first sheet in the pan, spread the cooled apples over it and level the filling. Cut the second sheet into strips and arrange them in a lattice over the apples. 6. Bake for 40-50 minutes, until the pastry strips are golden brown.

Notes

Keep covered in the fridge for up to 3 days; leave a slice out on the counter for a little while before eating. You can serve it with cold plain yogurt. Tart apples balance the sugar, while very juicy ones may need a few extra minutes in the pan. The tender pastry is like the dough for butter cookies, only here you roll it out into large sheets. You can use 1 teaspoon of grated orange zest instead of the cinnamon; the pie contains gluten, dairy and eggs.