- 125 gram butter on room temperature
- 125 gram white caster sugar
- 1 lemon (zest + juice)
- pinch of salt
- 250 gram self-raising flour
- about 2 kilo apples, e.g. Jonagold or Elstar
- about 20 cubes of (caramel or vanilla) fudge
- 1 tablespoon ground cinnamon
- optional: 1 tablespoon custard powder
- small handful of bread crumbs
Kitchen equipment needed
- cutting board & chef’s knife
- vegetable peeler
- fine sieve
- large bowl
- spring form (24 cm or 9,5 inches)
- silicone kitchen brush
Preparation — 30 minutes
First we’re going to create the dough. CUT the butter into smaller pieces. GRATE the lemon peel to create the zest and squeeze the juice of the lemon. Use your hands to knead the butter, salt, sugar, lemon zest and juice of half a lemon. SIFT in the flour. When you notice the dough is very dry, you can add a tablespoon of water. Let the dough rest and meanwhile start with the filling.
CHOP the pieces of fudge into smaller pieces. PEEL the apples, remove the core and cut the apples into equal pieces. COMBINE the apples with the rest of the lemon juice, fudge, ground cinnamon and custard powder.
COAT the spring form with butter and use your hands to create a pie crust with 2/3 of the dough, you do not need a rolling-pin for this. ADD the breadcrumbs to the bottom of the pie crust to prevent the dough from getting soggy. DIVIDE the apple mixture over the pie crust and cut the rest of the dough into strips or crumble them with your hands to decorate the pie.
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
Finishing the apple pie with fudge — 1 hour
BAKE the apple pie in the oven for about 45 minutes to 1 hour. If you notice the pie gets too dark when it’s not done yet, simply cover with tin foil. This is mostly necessary when your oven elements are close to the pie.
Wait a bit before cutting the apple pie, otherwise it will fall apart immediately. Enjoy with some whipped cream if you like!