Apple Pie

The sun is shining, 12°C, what’s better than a warm pie? Enjoy it with whipped cream, vanilla custard or icing sugar.

Ingredients:
2 layers puff pastry (~225g each – diameter: ~ 28cm)
5 apples (e.g. Boskop)
juice of ½ lemon
60g raisins
100g coarsely chopped walnuts
1 tbs Sambuca
2 tbs heavy cream
5 tbs Sugar
50g Butter
50g breadcrumbs
1 tsp cinnamon
1 egg yolk

Instructions:
Put 0,5 l water with one tbs Sugar slowly on to boil. Oil a spring form (diameter: 24cm) with butter.
In a small pot melt the butter completely and add cinnamon and breadcrumbs. Roast them while constantly stirring. Put them aside.
Peel the apples, and throw the apple core away. Dice them very coarsely and constantly sprinkle it with lemon juice. Give half of the apples for circa 4 min. into the boiling water. Carefully pour the apples off and mix with the other apples. Add raisins, walnuts, Sambuca and cream. Mix well.

Put one layer of the puff pastry into the spring form (you should still have a 2cm edge). Put the apples onto it and as well the sugar and the breadcrumbs. Now fold the puff pastry at the edge a little onto the filling. Cut the second layer of the pastry so that it fits perfectly on the cake.

Mix the egg yolk with 2 tbs water and sprinkle the cake with it. Bake it half an hour at 200°C in the oven and let than chill for 10 minutes. Eat it with relish as long as its still warm.