Friday, November 16, 2012
Apple Torte (AKA German Apple Pie)
Apple torte is as close as Germany gets to pie. Americans are probably rolling their eyes at this. Clearly it is called torte because it is NOT pie, but tasty desserts are tasty desserts so who really cares?!?
We had a craving for something sweet one night and were surprised by how quick and easy this recipe was to whip up. It is delicious and even comes out quite pretty if you take the few extra minutes to distribute the apples nicely.
125 g margarine
150 g sugar
200 g flour
3 EL (Tbs) milk
1 package of vanilla sugar*
1/2 package of baking powder**
1 pinch salt
We apologizes for these being in metric. This is when it is good to have a kitchen scale that can be switched between measuring systems :)
* We are unsure if vanilla sugar is sold in the USA. If not just use about a tsp or so of vanilla extract.
** One package in Germany is 15 g, so you will need about 8 g.
Preheat the oven to 175 C (350 F)
Soften the margarine (either over hot water, leaving it out for a bit, or by using the microwave).
While the butter softens, separate the eggs.
Mix the egg yolks, softened margarine, sugar, flour, baking powder, vanilla sugar, milk, and pinch of salt together.
Once everything is mixed well, gently fold in the egg whites.
The dough will be pretty wet, don't worry.
Peel and cut the apples.
Unless you have an apple corer, the easiest way is to cut each apple in half,
scoop out the middle,
and slice thinly.
Using a springform pan (26 cm is the best size but you can make anything work), press the dough along the bottom and one third up the sides.
Spread the apples along the bottom of the pan. If you take a few minutes you can make a very nice pattern. When finished, press the apples into the dough.
Bake for 45 minutes to one hour, or until nice and brown.
Let cool a very minutes before trying to release from the pan.
Serve alone or (his favorite) with ice cream.
This recipe was adapted from Muzel