Apple Pie with Cinnamon Cream

Average: 5 (2 votes)
(2 votes)
Apple Pie with Cinnamon Cream
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45 min.
ready in 2 h.
Ready in


For the dough
250 grams Pastry flour
100 grams sugar
1 pinch salt
50 grams ground almonds
150 grams cold butter
2 eggs
Pastry flour (for working the dough)
Fat (for the springform pan)
For the filling
50 grams raisins
70 milliliters Rum
700 grams ripe, tart Apple (such as Granny Smith)
2 tablespoons lemon juice
120 grams Almond slivers
1 teaspoon Ground cinnamon
6 tablespoons powdered sugar
For the cinnamon cream
1 egg yolk
200 milliliters Whipped cream (at least 30% fat content)
2 tablespoons powdered sugar
1 teaspoon cinnamon
How healthy are the main ingredients?

Preparation steps


For the dough, mix the flour with the sugar, salt and nuts and mound up on a work surface. Make a well in the center, distribute the butter in small pieces over it and beat the eggs in the center. With a pastry knife, combine all the ingredients until crumbly. Using your hands, quickly knead to make a smooth dough, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.


Preheat the oven to 200°C (approximately 400°F). Knead the dough on a floured surface, roll out 2/3 of the dough thinly and line the greased springform pan with it, making an edge around the outside. Roll out the rest of the dough thinly to the size of the mold and place in the refrigerator.

Meanwhile, for the filling, soak the raisins in the rum. Peel the apples, quarter, core and cut into thin slices. Immediately sprinkle with lemon juice.


Drain the raisins, taking care to collect 1 tablespoon of rum and mix with the apples, almonds, rum, cinnamon and sugar. Spread the filling on the pastry. Cover with the pastry lid, press to seal around the edge and brush with beaten egg yolk. Bake in the preheated oven until golden brown, 40-45 minutes. Meanwhile, whip the cream with the powdered sugar and cinnamon until stiff and pour into small bowls. Remove out the finished pie from the oven, allow to cool briefly, carefully remove from the mold and cut into pieces. Arrange on plates and serve lukewarm with the cinnamon cream.