Bee Sting Apple Pie

Rating: 3.68 / 5.00 (28 Votes)

Total time: 1 hour

Servings: 12.0 (servings)



For the bee sting apple pie, knead flour, 150 g sugar, vanillin sugar, salt, 150 g butter and 2 eggs first with the dough hook of the hand mixer, then briefly with your hands to a smooth dough. Cover and chill for about 30 minutes.

Grease a springform pan (28 cm Ø). Peel, quarter, core and cut apples crosswise into thin slices. Immediately mix with lemon juice. Mix sour cream, 4 eggs, starch, 100 g sugar and cinnamon until smooth.

Roll out the dough into a round (36 – 38 cm Ø). Line the springform pan with the dough, pressing it against the edge of the pan. Prick the bottom of the dough several times with a fork. Spread the apple slices on the dough. Pour the sour cream glaze over it.

Bake in the preheated oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) on the lowest shelf (gas: see oven manufacturer) for approx. 30 minutes.

Bring whipping cream, 75 g butter and 75 g sugar to the boil while stirring. Stir in almonds. Spread the bee sting mixture on the cake.

Turn down the oven (electric stove: 175 °C / convection oven: 150 °C / gas: level 2) and continue baking the cake for approx. 45 minutes (cover after approx. 25 minutes if necessary). Allow to cool.

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