Apple pie with caramelized walnuts

Name: Apple pie with caramelized walnuts
Ingredients: 500 g flour; 250 g butter at room temperature; 3 tablespoons sour cream; 3 tablespoons white wine or 3 tablespoons sparkling water and 1 teaspoon wine vinegar; 2 egg yolks; 10 tablespoons sugar; 1 sachet baking powder; 1 sachet vanilla sugar; 1 vial vanilla essence; 1/4 teaspoon salt; 2 kg apples; 150 g sugar; 2 tablespoons oil; 2 egg whites; 2 tablespoons sugar; 100 g ground walnuts; 100 g whole walnuts; 2 tablespoons sugar

Dessert - Apple pie with caramelized walnuts by Nadia H. - Recipia

Caramelized walnuts give a crunchy topping to this apple pie, baked in a 26 × 39 cm pan. The pie has tender pastry layers, a soft apple filling and a layer of egg whites and walnuts. I choose slightly tart apples so the filling isn’t too sweet. Preparation: 40 minutes. Cooking: 53-58 minutes. Resting: 2 hours-2 hours and 30 minutes. Total time: 3 hours and 33 minutes-4 hours and 8 minutes. Servings: 24. Approximately 320 kcal and 4 g protein per serving.

Ingredients

For the dough

500 g flour
250 g butter at room temperature
3 tablespoons sour cream
3 tablespoons white wine or 3 tablespoons sparkling water and 1 teaspoon wine vinegar
2 egg yolks
10 tablespoons sugar
1 sachet baking powder
1 sachet vanilla sugar
1 vial vanilla essence
1/4 teaspoon salt

For the filling

2 kg apples
150 g sugar
2 tablespoons oil

For the topping

2 egg whites
2 tablespoons sugar
100 g ground walnuts
100 g whole walnuts
2 tablespoons sugar

Preparation

1. Put the flour in a bowl and add the egg yolks, butter cut into pieces, sour cream, white wine, 10 tablespoons of sugar, vanilla sugar, baking powder, vanilla essence and salt. Knead until the dough no longer sticks to your hands, then wrap it and refrigerate for 1 hour and 30 minutes-2 hours. 2. Peel the apples and grate them using the large holes of a box grater. Put them in a pot with 150 g of sugar and 2 tablespoons of oil, then cook over low heat for 5 minutes, stirring from time to time, until softened. Leave the mixture to cool, then refrigerate for 30 minutes. 3. Divide the dough in two and roll out two thin sheets. Place the first sheet in a 26 × 39 cm pan lined with baking paper and prick it here and there with a fork. 4. Spread the cold filling on top. Cover with the second sheet and prick that with a fork too. 5. Beat the egg whites with 2 tablespoons of sugar until stiff. Spread them over the top sheet and sprinkle with 100 g of ground walnuts. 6. In a small saucepan, caramelize 2 tablespoons of sugar over medium heat for 3 minutes, until amber-colored. Add 100 g of whole walnuts and stir, then spread them on baking paper and leave to cool. Briefly chop them in a food processor. 7. Heat the oven to 180°C. Bake the pie for 45-50 minutes, until the top is lightly browned. 8. Take the pan out of the oven and leave the pie to cool a little. Sprinkle the chopped caramelized walnuts on top.

Notes

Cut into squares and serve with black tea. Tart apples keep the filling less sweet, while mealy apples soften quickly; if the apples are very juicy, leave the mixture on the heat until no liquid remains at the bottom of the pot. The tender pastry is more like a layered tart crust than a yeasted pie. The wine goes into the dough uncooked; you can use 3 tablespoons of sparkling water and 1 teaspoon of wine vinegar instead. The pie contains gluten, walnuts, dairy and eggs. Keep it covered in the refrigerator and eat it within 3 days.