Swedish Apple Pie
Swedish apple pie - perfect for afternoon coffee | Photo: Alina Wohldorf
Healthy, because
Even smarter
Apples contain a lot of valuable vitamins - especially vitamin C is abundant in the fruit and protects our cells from harmful free radicals. In addition, the pome fruit provides a lot of fiber, especially pectin. Thus, the Swedish apple pie supports healthy digestion.
To turn the Swedish apple pie into a completely plant-based version, the eggs can be replaced with three flaxseed "eggs". To do this, mix a total of three tablespoons of ground flaxseed with NINE tablespoons of water, allow to swell for a few minutes, and add to the batter.
Ingredients
- Ingredients
- 3 eggs
- 3 ½ ozs whole cane sugar (+ 1 tablespoon for setting)
- 5 Tbsps Spelt- wholemeal flour
- ½ tsp Baking powder
- 36 ozs sweet Apple (e.g. Jonagold, Granny Smiths)
- 1 lemon
- 1 Vanilla bean
- 2 Tbsps cornstarch
- 3 ½ ozs Coconut milk (90% coconut content)
Kitchen utensils
Preparation steps
Separate eggs and beat egg whites until stiff. Beat egg yolks and whole cane sugar until foamy. Mix flour and baking powder and gradually stir into the egg-sugar mixture. Carefully fold in egg whites last.
Pour the dough into a baking pan (greased if necessary) and bake in a preheated oven at 180 °C / 350 °F for approx. 20 minutes.
Meanwhile, wash apples and dry them. Peel and grate coarsely with a grater. Squeeze lemon juice and pour over apples.
Cut vanilla bean in half lengthwise and scrape out vanilla pulp with a knife. Mix cornstarch with 1 tablespoon whole cane sugar. Put 7 ounces of water in a saucepan. Add sugar-starch mixture to the pot and stir to dissolve. Then stir in vanilla pulp and cinnamon.
Mix the finished mixture with the grated apples and spread on the cooled cake base. Refrigerate for about 2 hours.
When the cake is completely cooled, whip coconut milk and spread on the cake. Optional: dust pie with a little cinnamon, then cut into pieces and serve.
