Apple pie

Apple pie

Ingredients (for a pie form with 30 centimeters diameter):

  • 175 gram butter and a piece of butter to grease the pie shape
  • 5 and a half cups flour
  • 5 eggs
  • 1 egg yolk
  • water
  • 3 cups sugar
  • 1.5 kilo apples
  • 100 gram raisins
  • 100 gram almonds
  • 3 tablespoons ground cinnamon
  • 1 tablespoon vanilla essence


Start with making the crust: Fill the flour into a bowl, add 1 cup of sugar, 1 table spoon of vanilla essence and 1 table spoon of cinnamon. Blend everything with a spoon before you crack 5 eggs into the bowl. Melt the butter, let it cool down a bit and pour it into the bowl. Mix the ingredients with your hands until you have obtained smooth dough which does not stick to your skin. You might have to add some cold water if your eggs are small. Be careful not to put too much water as this will make the dough sticky. If you have made this mistake, just add a bit more flour until you have reached a workable consistency. Wrap the dough into cling film and keep it in the fridge until you need it but not more than half an hour otherwise it turns too hard to work with.

Now take your apples. Quarter them, peel them, cut out the core and slice them into thin wedges. Place the wedges into a bowl. Clean the raisins from stems, wash them quickly under running water, drain them and add them to the apples. Put the remaining 2 cups of sugar and 2 table spoons of cinnamon into the bowl and mix everything thoroughly, either with a spoon or with your hands.

Grease your pie shape well. Take out the dough from the fridge and place it on a flat work surface which you have covered with flour. Take a bit more than half of the dough, form it into a ball and flatten it with the rolling pin. Work the crust with the rolling pin until it is large enough to cover the bottom and the walls of your pie shape. Place the sheet of crust into the pie form. It should neatly cover everything and lap a bit over the walls. Grind the almonds with a blender to a fine powder. Spread the ground almonds over the bottom of the pie. This powder helps to suck up any excess liquid which might ooze from the apple filling. If you don’t have almonds, you can use cashew nuts or even 4 table spoons of rolled oats. In case you use oats, mix them with 2 table spoons of sugar.

Now pour the apple filling into your pie shape. Press it down and push the overlapping border on top of the apple filling. Take the remaining dough and roll it until it reaches the size of the pie form. Cover the apple pie with the dough. Put the egg yolk into a cup and spread it neatly over the apple pie with a brush. Bake the pie in the oven for one hour at lowest temperature. The cover of the apple pie should take on a lovely golden color during baking.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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