Deep Dish Apple Raisin Pie
The wholemeal spelt flour gives the cake a bite and is therefore a good counterpart to the juicy apples. The flour is also rich in fibre, which is good for digestion and keeps the intestines healthy.
If you like, you can also dust the cake with icing sugar made from raw cane sugar before serving.
- For the pastry
- 150 grams Pastry flour
- 100 grams ground almonds
- 1 egg
- 60 grams butter
- 80 grams sugar
- 1 pinch salt
- For the filling
- 200 grams Crème fraiche
- 4 eggs
- 100 milliliters Whipped cream
- 70 grams sugar
- 1 teaspoon grated Lemon peel
- 1 pinch cinnamon
Preheat the oven to 180°C (approximately 350°F).
For the dough, mix all the ingredients together until smooth.Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough larger than the springform pan, butter the pan and line with the dough. Form a high edge which overlaps somewhat.
Peel the apple, cut into quarters, remove the core, then cut into eighths. Immediately sprinkle with lemon juice and mix with the raisins.
Arrange the apples in the prepared baking pan.
For the filling, stir the crème fraîche with the eggs, cream, sugar, lemon peel and cinnamon and pour over the apples.
Form a decorative edge with the overhanging dough, brush with a little egg white and press completely flat with a fork.
Bake the pie in the preheated oven, remove and let cool briefly. Remove from the mold and cool for another 40-50 minutes. Dust with powdered sugar and serve sprinkled with flaked almonds.