Thin-crusted apple pie

Preparation – 40 minutes

Start with the thin pie crust. Use a food processor to grind the almonds until they're really fine. Combine ground almonds, flour, 80 gram sugar and a pinch of salt. Keep on mixing while you add the butter one small cube at a time.

The dough will looked crumbled. Add the egg and knead it a few minutes more until a dough ball forms. Wrap with cling film and refrigerate for at least half an hour. Meanwhile create a lovely apple sauce.

Peel 4 apples, remove the core and chop into pieces. Add them to the medium-sized pan with a small layer of water, 2 cinnamon sticks and about 50 grams of sugar. How much sugar you will need, depends on the sourness of the apples.

We liked our pie quite sour, so we didn't use that much sugar. Let the apples simmer for about 15 minutes, or until they're completely soft.

Remove the cinnamon sticks and then use an immersion blender to create a lovely smooth sauce. Coat the pie form with butter and set aside.  

Finishing the thin-crusted apple pie – 50 minutes

Dust your work surface and rolling-pin with flour and roll out the dough. Place the dough into the pie form and remove any excess dough. Place a small layer of bread crumbs onto the pie crust and divide the apple sauce over the bottom.

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Peel the rest of the apples, remove the core and cut into thin slices. Mix the apple slices with about 2 tablespoons of sugar and juice and zest of 1 lemon.

Divide the slices over the apple sauce and start at the edge and end in the middle of the pie. Place the apple slices close to each other.

Place a few cubes of extra butter on top of the pie and bake in the oven for about 40 minutes. Enjoy!