Thanks to the addition of soya flour, which has good binding properties, this apple pie does not require any egg at all. The fibre-rich wholemeal wheat flour keeps the digestion on the go, keeps you full for a long time and keeps the blood sugar level constant.
If you like, you can spice up the filling of the apple pie with dried fruit such as apricots or raisins. A little cinnamon makes this recipe look even more autumnal.
- For the cake
- 100 grams soft butter
- 200 grams Whole wheat flour
- 50 grams Soy flour
- ½ packet Baking powder
- 30 grams sugar
- 1 pinch salt
- 100 milliliters milk
For the cake, melt butter over low heat. Sift together the 2 types of flour, baking powder, sugar and salt in a bowl.
Pour butter and milk over dry ingredients and knead with the dough hook of a hand mixer. Knead quickly on a floured surface to a smooth dough. Let dough rest for 20 minutes in the refrigerator.
For the filling, peel apples and grate coarsely. Mix with lemon juice, lemon zest, almonds and sugar.
Roll out half of the dough slightly larger than the pan and press into the pan, forming an edge with your fingers. Spread the apple mixture on top. Roll out the remaining dough into a circle of about 18 cm (approximately 7 inches) and place on the filling. Press down the dough on the edges and dock the surface a few times with a fork.
Bake in a preheated oven at 200 °C (approximately 400°F) on the center rack until golden brown, about 30 minutes. Remove, cool to room temperature and dust with powdered sugar before slicing and serving.