Apple pie with streusel topping Dessert, Fruits, Vegetarian 1 hours 30 minutes 50 minutes 8 Ingredients Preparation 300 g pale spelt flour Mix the flour, sugar, vanilla sugar, baking soda and salt, together in a 100 g sugar bowl. Add the butter, mixing by hand until forming a uniform and 1 pk of vanilla sugar crumbly mass. Add the egg and the milk, mix quickly to form a soft 1 baking soda dough, do not knead. Flatten the dough, cover and leave to cool down tbsp. for about 30 Min. 1 pn of salt 125 g butter, in cubes, Split the dough into three. Leave 1/3 of the dough to cool down for the cold streusel. Roll out 1/3 of the dough with a little flour to fit the base of 1 egg the mold, place in the prepared mold. Use the remaining dough to 1 milk form a roll of about 60 cm in length, place it on the edge of the bottom tbsp. dough, press slightly while pulling on the edge over about 4 cm. prick the base with a fork, place it in a cool place. 1 kg apples, grated 3 apricot preserve, Mix the apples with all the ingredients, including the cinnamon. Spread tbsp. warm the almonds on the base, spread out the apples. Crumble the chilled 1 sugar tbsp. dough by hand, sprinkle over the filling. Spread sugar and pats of 0.5 cinnamon butter over the streusel. tsp. 3 ground almonds, Bake for ca. 50 Min. in the middle of an oven preheated at 180 tbsp. or hazelnuts degrees. Take out, let it cool down a little. Remove from the mold, 1 sugar place the cake on a cooling grid and dust with confectioner’s sugar. tbsp. Pats of butter For a spring form pan of about 24 cm Ø, Confecitoner's Base covered with baking paper, edges greased sugar, for dusting Storage: keeps for about 2 days wrapped in foil in the fridge. Per Serving kcal 445 fat 21g carb 56g protein 7g.