Alsatian apple pie with red currant

An old recipe for an excellent apple pie. An old, forgotten recipe, I wanted to update it and understand why it is the most of the most. I took out my old recipes and came across this recipe, my mother also cooked it, its consistency is very tender and juicy, apples are soaked in brulee cream and emit a unique aroma.Only Alsatian pie can be tastier than apple pie, try it and you won't want anything else)))

Shura

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

200

Sugar (100 - in creme brulee, 50 - in dough)

150

Chicken eggs (in the dough)

Egg yolks (in creme brulee)

Vanillin (in cream)

Apples

Butter (in the dough)

100

Fat cream (20 %)

125

Cinnamon

to taste

Nutmeg

to taste

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 27 % 12 g

Carbohydrates 64 % 28 g

233 kcal

GI: 18 / 0 / 82

Step-by-step cooking

Cooking time: 1 h

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Cooking shortbread dough
Mix flour with butter until crumbly
Beat sugar with egg until white
Knead the dough and put it in the refrigerator for 30 minutes.
Preparing the filling
Peel the apples and cut them into plates, mix them with lemon juice so that they do not darken.
Cooking creme brulee
Preheat the cream, but not to a boil
Beat the yolks white with sugar
Add vanilla, cinnamon, nutmeg.
Add the cream mixture (slightly cooled) to the egg-sugar mixture, mix.
Baking a pie
We put the dough in a greased form, spreading it over the surface of the mold, put the apples and send them to the oven for 30 minutes at a temperature of 200g
Take out the pie and pour the finished egg - cream mixture
We put the berry on top - red currant (or any other)
We send it back to the oven for 15 minutes
Bon appetit!