Apple and hazelnut pie may not be easy to make but it is easy to eat.
It is best known for its apple filling, but there are various recipes, both for the dough and for the filling itself.
Of course, crispy and tasty dough is something that sets this pie apart from all pies.
This time we used an old-fashioned dough recipe, but we filled it with a slightly more modern filling. In addition to apples and cinnamon, we used hazelnuts, raisins and honey.
And as in every one of our recipes, here we let you be imaginative and add your favorite ingredients …
Try it and enjoy!
Apples and Hazelnuts Pie
- 8.8 oz butter
- 1/2 tsp fresh yeast
- 1/3 cup milk
- 3.5 oz sugar
- 1 egg
- 14.1 oz all-purpose flour
- 1/2 tbsp baking soda
- 6 apples peeled and grated
- 5.3 oz roasted hazelnuts coarsely chopped
- 2 tbsp raisins
- 2 tsp vanilla sugar
- sugar to taste
- 1/2 lemon grated peel
- 2 tbsp honey
- 1 tsp cinnamon
- Heat the milk to be lukewarm, put a piece of yeast and a little sugar and wait for the yeast to foam.
- Whisk the butter with the sugar.
- Add egg and beat well.
- Add the flour to which you previously added baking soda to the whipped butter, stir, then add the yeast.
- Knead the dough to be soft, smooth and separate from the pan.
- Leave the dough to stand 10 minutes.
- Meanwhile, cook grated apples in a pan, add hazelnuts, raisins, cinnamon, vanilla sugar, sugar and honey.
- Cook until the apples are soft, but should not completely fall apart.
- Divide the dough into 2 parts and roll out each part with a rolling pin to the size of a baking sheet to get 2 crusts.
- Put the first crust in the baking tray. Tip: The baking tray does not need to be pre-greased because the dough is greasy enough.
- Spread the apple filling over the crust.
- Then cover the filling with another crust. Prick the upper crust with a fork.
- Bake in the oven at 356F (180 °C) for about 25 minutes, until the dough gets a nice golden color.
- Wait for the pie to cool, sprinkle with powdered sugar, serve and enjoy!
- Extra tip: if you are not skilled enough to transfer the dough with a rolling pin, roll it out on baking paper and transfer it to the baking tray, and then remove the paper.