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Apple pie

12 persons | Desserts | Vegetarian | Dessert


Preparation

First the dough. This is fairly easy, because you can put all the ingredients in a large bowl and knead it into a cohesive dough. I am mostly lazy, so do this with a vending machine. If you don't have this, it is also good to get it done with your hands. Once you can form a ball, the dough is ready. Wrap the ball in cling film and put the dough in the fridge for at least an hour. Then we continue with the filling in the meantime.

Make sure all ingredients are at room temperature. Turn on the Kamado and make sure it remains stable at 175 degrees. Grease the spring form with a piece of butter and sprinkle some breadcrumbs in it. Turn the spring form around so that the breadcrumbs are all over the bottom and also on the sides of the spring form.

Soak the raisins in lukewarm water for 15 minutes. Peel the apples into small cubes. Put this in a bowl and mix with the custard powder, cinnamon, raisins and granulated sugar.

Mix the almond paste with the egg until it is easy to spread.

In the meantime, remove the dough from the refrigerator. Don't even knead this well yet and roll out about ¾ of the dough with a rolling pin to a thickness of half a centimeter. Cover the spring form with this.

Spread the almond paste on the bottom. Place the apple filling on top and press it firmly with a spatula.

Seal the top of the cake with the rest of the dough.

Brush the strips of dough with the beaten egg with a brush. The cake is now ready to bake.

Bake the apple pie in the middle of the Kamado above the pizza stone for 55-60 minutes until golden brown and then remove the apple pie from the BBQ.

Heat three tablespoons of abrokizen jam in a saucepan and let it become liquid. Spread the jam over the apple pie with a brush (or use a teaspoon).

Let the cake cool for a few minutes and then remove the spring form.

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Ingredients

  • 250 grams of butter
  • 350 grams of flour
  • 2 tsp baking powder
  • ½ piece of zest of half a lemon
  • 1⁄4 tsp salt
  • 1 tsp vanilla extract
  • 175 grams of white caster sugar
  • ½ piece of egg
  • 125 grams of almond paste
  • 2⁄3 piece of egg (beaten)
  • 8 pieces of apples
  • 3 tsp cinnamon
  • 3 tbsp custard powder
  • 60 grams of granulated sugar
  • 50 grams of raisins

YAKINIKU setup

  • pizza stone
  • heat deflector
  • heated at 160 - 180 degrees

General: Mixer, Springform pan (24-26 cm) and spatula

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