Open apple pie

Ingredients

• 150 g flour
• 100 g butter at room temperature
• 100 g sugar
• 1 egg
• salt on the tip of a knife
• 4 medium apples
• 3 Art. l. Sahara
• 2 Art. l. apricot jam

Cooking

Step 1

Cut the butter into cubes with a side of 1 cm. Put the butter in a bowl, add sugar, beat with a mixer until a light cream. Stir the egg into the butter mixture and beat well.

Step 2

Sift flour with salt and add to the butter-egg mixture. Knead the dough quickly with the mixer on low speed. Once all the flour has combined with the butter-egg mixture, the dough is ready. Roll the dough into a ball, wrap in cling film and refrigerate for at least 30 minutes.

Step 3

On a lightly floured surface, roll out the dough and transfer to a 24 cm round low-sided tin. Press the dough firmly against the bottom and sides of the tin, then roll over the surface with a rolling pin, removing excess dough from the top. Put the mold with the dough in the refrigerator for 30 minutes.

Step 4

Preheat oven to 175°C. Take out the mold and prick the dough with a fork. Cut off a piece of baking paper a little larger than the diameter of the pan, crumple it and straighten it again. Cover the dough with paper. Pour dry beans onto paper, smooth. Put the mold in the oven and bake for 20 minutes.

Step 5

Peel the apples and cut into thin slices.

Step 6

Remove dry beans from the base, remove the parchment. Lay apple slices overlapping in a spiral on the base. Sprinkle the apples with sugar and place the cake in the oven for 20 minutes. The apples should turn slightly golden and the dough should be completely baked. If necessary, cover the sides of the pie with foil to prevent burning.

Step 7

Mix jam with 1 tbsp. l. water and heat up. Remove the pie from the oven and brush the apples with jam. Cool the cake in the form, and then carefully transfer to a dish.