My twist on apple pie with apricot jam filling and lemon zest
In this version of apple pie I use quite firm, cane sugar crust and almost raw apples that combined with grated lemon zest and apricot jam creates this special, delicious apple pie filling.
Apple pie recipe with apricot jam and lemon zest filling and brown sugar crust.
Ingredients
- 500 g all-purpose flour
- 200 g cane sugar
- 200 g cold butter
- 2 lemons (only the zest)
- 2 eggs
- 4 tbsp (or more) apricot or peach jam
- 3 (or more) medium apples
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp (or more) potato starch
- 1 lemon (only the zest)
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Notes
30 minutes waiting time.
Instructions apple pie with apricot jam filling and lemon zest
Take a tart pan with a diameter of about 25 cm, grease it with butter and flour it slightly.
To make the crust place flour, sugar and lemon zest in a bowl and mix it all together. Using a grater with large holes grate in the butter. The task is easier if you put the butter in the freezer a few hours before.
Mix everything with fingers. Add the egg and knead briefly. Then cover the dough with plastic wrap and put it in the refrigerator for at least half an hour.
Instructions for the apple filling
While the crust rests in the refrigerator, prepare the filling. Wash and peel the apples. Remove the core and chop it into smaller pieces. Place them in a pan with 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract. Cover with the lid and turn on the medium flame.
Cook your apples for 5 – 10 minutes, stirring frequently and raising the lid halfway through cooking. The apples must get soft a bit but not totally lose their crispness. Turn off the heat and allow to cool completely.
Take the pastry from the refrigerator, remove the plastic wrap, place on a floured surface and divide into 2 parts. Roll out one of the parts with a rolling pin to a thickness of 3 – 5 mm. Roll the pastry onto the rolling pin and transfer to a baking pan by rolling out the dough and leveling gently with your hands. Prick the bottom with a fork.
Spread the bottom with peach or apricot jam.
Add apples, lemon zest and sprinkle with potato starch.
Roll out the second piece of pastry. Cut into long strips you are going to use to create a lattice top crust.
You can create the pattern directly on the cake or on a lightly floured surface and then move it gently onto the baking pan. Use a sharp knife to remove the excess dough. Using a fork, crimp the dough to seal it.
Bake for 1 hour in the preheated static oven at 180 °C.
Remove from the oven, let it cool completely then sprinkle with icing sugar before serving.
lot of love. B.
p.s. If you love delicious and easy apple cakes check my Fyriskaka – Swedish cinnamon cake with apples. (foto below)
