Recipe: Apple pie with roasted peanuts step by step with pictures | Handy.Recipes

Apple pie with roasted peanuts

Cooked apple pie with roasted peanuts

Nutritional Value

Incredibly flavorful pie, I loved the combination of apples and roasted peanuts, in the company of cardamom, it sounds interesting and new. The dough is pliable, fluffy and very pleasant to work with a light nutty note. Because it is easy to make and very effective molding, the cake takes a worthy place on the festive table.

Author of the recipe

Ingredients for apple pie with roasted peanuts:


  • Wheat flour / Flour (250ml. ) - 1.5 glass
  • Wholemeal flour (250ml.) - 1 glass
  • Peanuts (fried and salted) - 150 g
  • Sugar - 4 tablespoon
  • Yeast (quick) - 12 g
  • Water - 250 ml
  • Chicken egg - 2 pcs
  • vegetable oil - 50 ml


  • Apple (large 300g each.) - 3 pcs
  • Peanuts (fried and salted) - 150 g
  • Sugar - 6 tablespoon
  • Lemon - 0,5 piece
  • Butter - 80 g
  • Cardamom - 2 teaspoon
  • Vanilla sugar (to taste.)

How to cook apple pie with roasted peanuts step by step with photos

Sift flour into a kneading bowl, crumble peanuts into flour, add to bowl, add yeast. Stir in the dry mix.

Mix the water with the sugar and eggs and butter, pour the mixture into the flour, knead the dough, it is not sticky to your hands. Leave it to rise.

While the dough is rising let's make the filling. Wash apples, remove central core and cut into cubes. If desired you can peel them.

Put sliced apples into sachet and squeeze out the juice of half a lemon. Curl the sachet tightly and shake the apples until they are thoroughly and evenly mixed with the lemon juice.

Melt the butter and sugar in a saucepan, if you want you can boil it until it gets a caramel color, then the pie will also have a note of caramel.

Add apples, cardamom and vanilla sugar (I have natural vanilla) to the sugar syrup.

Chop peanuts in big chunks, add to apples and simmer on low heat until apples become soft. Turn off the heat and let them cool down a bit.

The specified number of ingredients makes one large 28 cm round pie, partially covered. I offer you a very nice festive mold, which is very easy to do. When the dough has risen, separate a piece from it a little more than half. Roll out the piece to a circle of 26cm, if it is not very straight it can always be trimmed. Spread out the pastry on a tray covered with baking paper. Make 5-6 cuts about 2/3 of the radius of each segment to form a petal, bending the sharp corners and pulling a little the edge of the petal

Take pieces from the rest of the dough according to the number of our petals. Roll out each one into a sausage as long as the circumference of the petal, about 2-2.5 cm in diameter. Flatten it slightly and cut it into three strips. At one end braid it into a plait and at the other end also braid it.

Wet the edge of the petal with water, try on a plait, if it is shorter, then just stretch it to the desired length and attach it to the edge creating a rim of the cake. Do the same with all petals.

Fill the pie with filling. Spread stuffing in the center with a small pile.

Take a small piece of dough, make a thin sausage from it, and roll it into a strip about 3 mm thick. Cut into strips about 1 cm wide.

Take one strip, and twisting it around its axis, place it in a circle in the middle of the cake, spiraling from the edge into the center. Turn the oven up to 200 degrees. When hot put the pie in the oven and bake for 20-25 minutes until the edges of the pastry become crusty. I brush the pastry with water before baking, but you can do it with egg yolk or milk if you prefer.

Nutritional Value:

Whole Dish:
5001.8 Calories
132.2 g
261.8 g
523 g
274.8 Calories
7.3 g
14.4 g
28.7 g

Chicken Egg, Lemon, Vegetable Oil, Flour, Sugar, Butter, Sweet, Apple, Water, Yeast, Baking, Vanilla sugar, Cardamom, Wholemeal, Cakes, Peanuts, Dough, Bakery

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