Alsatian Apple Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,464 cal. | (213 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 233 g | (201 %) | ||
| Carbohydrates | 495 g | (330 %) | ||
| Sugar added | 160 g | (640 %) | ||
| Roughage | 29.7 g | (99 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 104.6 μg | (174 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 25.6 mg | (213 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 298 μg | (99 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 141.6 μg | (315 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 2,586 mg | (65 %) | ||
| Calcium | 580 mg | (58 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 144.8 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 1,349 mg | |||
| Complete sugar | 337 g |
Ingredients
- For dough
- 200 grams Pastry flour
- 60 grams sugar
- 1 pinch salt
- 100 grams cold butter
- 1 egg
- For filliing
- 6 ripe Apple
- 3 Tbsps lemon juice
- Fat (for the pan)
- 3 eggs
- 100 grams sugar
- 150 milliliters Whipped cream
- 300 grams Quark
- 1 tsp grated Lemon peel
- 40 grams butter
Preparation steps
For the dough, combine the pastry flour, sugar and salt and make a well in the center. Cut the butter into small flakes and transfer to the well. Add the egg and 3 tablespoons of lukewarm water. Mix the ingredients using two knives or a pastry cutter. Bring the dough together with your hands and form a disc. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling, rinse the apples, peel, halve, core and score every 3 mm (approximately 1/8 inch) with the rounded side up. Drizzle with lemon juice. Roll out the dough between 2 sheets of baking paper and line the base of a greased springform pan with it.
Mix the eggs with the sugar, cream, quark and lemon zest. Pour 2/3 of egg mixture into the cake tin. Place the apples in a circular design with the rounded side up. Carefully pour the remaining egg mixture in the gaps and cover the apples with the knobs of butter. Bake until golden brown, about 40 minutes. Remove, let cool, and carefully remove from the mold. Transfer to a serving plate. Serve in slices.
