Recipe: Viennese apple pie recipe by K. Schumacher's step by step with pictures | Handy.Recipes

Viennese apple pie recipe by K. Schumacher's

Cooked Viennese Apple Pie Recipe by K. Schumacher

Total Servings: 12

Nutritional Value

Merry Christmas to all! And as a gift, I would like to introduce you to a wonderful apple pie from the equally wonderful pastry chef Karl Schumacher from his popular book "Viennese Sweets". I saw the recipe on Twist's bakery website, but I altered it just a little bit and adjusted it to my taste. Good health to you and your family!

Author of the recipe

Ingredients for Viennese apple pie recipe by. Schumacher:

  • Milk - 150 ml
  • Vanilla - 1 g
  • Wheat flour / Flour (60 g for dough + 100 g for crumbs) - 160 g
  • Butter (60g for dough + 60g for crumbs) - 120 g
  • Chicken egg (large, separate egg yolks from egg whites) - 3 pcs
  • Sugar (100g for dough 100g for filling) - 200 g
  • apple (net weight) - 700 g
  • Apple juice (I have tangerine) - 300 ml
  • lemon juice (if apples are sour 1 tbsp.l.) - 2 tablespoon
  • Water - 100 ml
  • Corn starch - 50 g
  • Cinnamon - 1/2 teaspoon
  • Powdered sugar - 35 g
  • Almonds (coarsely chopped) - 50 g

How to cook Viennese apple pie recipe by. Schumacher step by step with photos

Dough . Bring the milk, in which you add the vanilla, to a boil, try to keep it hot. Melt the butter and, when it begins to boil, pour in the flour, stir well and pour in the hot milk.

Stir everything well and over low heat make the dough, the ready dough gathers behind the spatula in one lump.

Let the dough cool slightly and introduce one egg yolk at a time, mixing it thoroughly each time.

Whisk the egg whites with the sugar until a stiff and glossy foam forms. Here begins the most interesting part, I've whipped the whites, but I forgot to add sugar, I didn't even pay attention to it.

I whisked the egg whites in two steps and mixed everything well.

I put the dough in a 24x26 centimeters mold, 4 cm high, covered with baking paper, so that its ends hang down, because it is very easy to take the ready cake out of the mold. Bake at 180" for about 25-30 minutes. Be guided by your oven.

I don't know if it's because I didn't add sugar, but I ended up with a cake that looked like a custard tart or, if you've ever baked an Almoshaven, very similar to it.

Stuffing. Peel the apples and cut into thin slices. Drizzle with lemon juice, I also add some lemon zest to them for flavor.

Dissolve the starch in water. Heat the juice with sugar and cinnamon almost to boiling, add the dissolved starch in a thin stream, add the apples, cook all together for 5 minutes.

I cooked the starch with the juice first, and then added the apples and cooked for literally 3 minutes. Especially since, as the recipe says, the apples should stay almost fresh.

Place the cooled filling on the crust.

Prepare the crumble to sprinkle on top: Mix 60 g butter, 100 g flour and powdered sugar.

Grate into crumbs, add the almonds and place on a baking tray lined with baking paper and bake in the oven until golden, stirring occasionally.

Roll out the final crumble with a rolling pin.

Sprinkle it over the pie and remove it from the tin. Gently dust the pie with powdered sugar and cut into portions. Portion.

Slice! I don't know what the pie was supposed to be like in the original (sugar!!! and the juice substitution), but what I got was fabulously good! Honestly, honestly!

Nutritional Value:

Whole Dish:
3683.2 Calories
54.5 g
152.6 g
521.4 g
Per Serving:
306.9 Calories
4.5 g
12.7 g
43.5 g
177.9 Calories
2.6 g
7.4 g
25.2 g

Flour, Wheat Flour, Lemon Juice, Sugar, Butter, Eggs, Apple, Tender, Water, Cinnamon, Vanilla, Almonds, Baking, Powdered sugar, Apple Juice, Corn Starch, Pastry, Tarts

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