Although the ground pistachios are not present in large quantities in the apple pie recipe, they are rich in valuable minerals. Calcium and phosphorus help bones and teeth to stay healthy, while the iron content helps to prevent exhaustion and fatigue.
If you wish, you can replace part of the flour with the higher-fibre wholemeal spelt flour - this is not only beneficial for intestinal health, but also brings more richness and a nutty taste to the apple pie.
Beat the butter, sugar and vanilla sugar until fluffy. Beat in the eggs and salt until creamy. Gradually stir in the flour and baking powder. Stir in the milk to form a soft batter. Let the batter sit for a few minutes, then add another 2-3 tablespoons of milk.
Grease a springform pan with butter and pour in the batter. Preheat the oven to 200°C (approximately 400°F).
Peel, halve and core the apples. Repeatedly cut the apple halves, but do not slice through.
Heat 6 tablespoons of apricot jam with 3 tablespoons of water. Spread 1 teaspoon of the jam on the dough. Place the apple halves on the dough. Place in the oven and bake for 35-40 minutes, until golden brown. Spread the remaining jam on the hot cake. Decorate with the pistachios. Serve well chilled.