Apple Pie with Caramel Topping
The apples naturally give this apple pie its name, but also its wonderful juiciness - and they score points with the immune booster vitamin C! But that's not all: the soluble fibre pectin from the popular fruit does something good for the intestines by balancing the digestion. A little tip: If the skin remains on the apples, even more pectin will migrate into the apple pie.
For the apple pie with caramel crust it is recommended to use sour apples, for example the apple varieties Boskop, Elstar or Braeburn.
Mix flour and salt on a work surface. Cut the butter into small pieces. Work the butter and cheese into the flour until a smooth dough. Roll out thinly and line the greased tart tin with it. Cover and refrigerate for about 30 minutes.
For the filling, whip the eggs with powdered sugar until fluffy. Stir in the creme fraiche and lemon juice. Peel, quarter, core and slice the apples. Pour half of the cream mixture on the dough. Place the apple slices. Pour the remaining cream on top. Bake in an oven preheated to 180°C (approximately 350°F) for 25-30 minutes. Heat the apricot jam and pass through a sieve. Remove tart from the oven and brush with the apricot jam. Dust with powdered sugar and broil briefly, watching carefully, to caramelize the top. Serve in slices.