Yikes, I almost didn’t expect to publish a recipe this year. It’s not that I’ve become lazy in the kitchen. But somehow I had little interest in blogging and I honestly don’t think that will change any time soon. I’ve been blogging for a decade and a half, 15 years. Crazy, right? Be that as it may, I have to make an exception for this simple apple pie, which has quickly become my favorite.
Looking for the perfect apple pie…
It’s been a year since I was looking for an easy apple pie recipe. Now “simple” can mean a lot. I wanted it to come together quickly, not need a lot of eggs and work as a loaf cake. I searched the internet for a really long time until I came across Clara’s apple sponge cake with a cinnamon crust that met all the requirements. Read, baked – in love.
Since then, I have probably baked this simple apple pie five times and have shared the recipe several times. I think it’s just perfect, even though I’ve changed a few things over the course of time – I’ve reduced the amount of sugar minimally and haven’t added vanilla. If you like, you can follow the original or e.g. B. add grated lemon peel instead of vanilla.
The result is super juicy and fruity – exactly how I like it. And because the apple pie is so compact, you can also wrap it loosely in foil or dip it in a bowl and take it with you on vacation. I did that last year when we went to the Eifel. There’s nothing nicer than arriving at your holiday home and treating yourself to a good piece of cake with a hot cup of coffee.
Baking with Gravensteiner apples
This time I baked the cake simply because I was able to harvest a lot of beautiful Gravensteiner apples from my parents’ garden. Gravensteiner is a 400-year-old apple variety that can hardly be bought these days. The taste is great, but unfortunately it is difficult to store and is quite sensitive to shock. Of course, that doesn’t suit today’s times and consumer tastes…
If you’re more into experimenting, I recommend this apple cake with olive oil based on a recipe by Yotam Ottolenghi.
Simple apple pie with a cinnamon-sugar crust
PRESS
Ingredients
- 2 Eggs
- 125 G softened butter or vegan butter/margarine
- 125 G brown sugar
- 25 G white sugar
- 200 G wheat flour Type 405
- ½ TL Salt
- 1½ TL baking powder
- ½ TL Cinnamon
- 75 ml Milk or oat drink
- 2 Apples approx. 300 g of pulp
- 1 EL Cinnamon-sugar mixture optionally a little more
preparation
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Preheat the oven to 170°C (fan oven).
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Peel the apples (or not) and cut them into small pieces.
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In a mixing bowl, beat eggs, sugar and (vegan) butter until creamy.
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In another bowl, mix the salt, flour, baking powder and cinnamon and stir into the butter mixture. Meanwhile, slowly pour in the milk.
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Fold the apples into the dough and place everything in a buttered loaf pan dusted with breadcrumbs.
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Sprinkle the cinnamon-sugar mixture over the cake, put it in the oven and bake for about 50 minutes.
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If you like, you can sprinkle the cake again with the cinnamon-sugar mixture after baking.
