ARABIAN APPLE PIE

 

I found some apples lying around at home and then I stumble across the recipe of this Arabian apple pie. A recipe that comes without oil or butter. But since these are for me the flavor carriers par excellence, I was of course skeptical at first. Can the cake really be good? It looked good so far on the recipe picture. And I had never cooked or baked anything Arabic until then. So what did I have to lose? Exactly - NOTHING. Now I'm glad that I tried the recipe, because it is actually a slightly different apple pie, not always the standard, which is usually made. So if you have the courage to try something new, you will be rewarded with a delicious cake that also looks good. In addition, the few, but good ingredients have convinced me and the baking time is really manageable with 30 minutes.

But now enough of the long preface, let's take a look at the ingredients:

For the dough: 

• 2 eggs 
• 100g sugar 
• 100 ml milk 
• 200g flour, type 00 (if you don't have it, you can also use type 405) 
• 1 pk baking powder 
• 1 pk vanilla sugar 
• 2 apples  

For the cream: 

• 1 egg 
• 50g sugar 
• 15g starch
•  250 ml milk

Preparation:

1. We start with the dough. To do this, we put the eggs, sugar and vanilla sugar in a bowl and mix well with a mixer.
2. Then we add the milk, which we stir in with a whisk, we no longer need the mixer.
3. The mixture is now quite liquid, this changes when we now add the flour and also stir in with a whisk.
4. We take the apples, peel and core them and then cut them into bottle pieces, as you can see in the picture. If you want to make it easy take the handy apple peeler I linked you below.
5. We put the apples in a baking pan, mine has 24cm diameter, but a few cm smaller or larger don't really matter here.
6. We take our dough again, add the baking powder and stir it in with a whisk. Depending on how long you needed for the apples, your dough can be quite tough now. In that case, you can add a small sip of milk, and the dough should stir passably, but be hard to pull off the spoon - as really gooey.
7. With that done, we pour the batter over the apples and smooth it out. The amount of batter seems rather small, but it fits, it has to.
8. With that, we come to the cream. We take a saucepan and we put the egg, the sugar and the starch in it and we mix the ingredients with a whisk.
9. Then we add the milk and stir the mixture until smooth. 
10. Only now heat the mixture, if you do it too early, the cream will not turn out! We watch the whole thing while stirring constantly and take the stove off the pot when we have a nice cream, the consistency should be that of pudding.
11. Put the cream in a piping bag, if you don't have one at hand you can also take a freezer bag and cut a small corner. Then paint a pattern on the dough, a spiral or something abstract, you must like it!
12. Bake the cake at 180° convection oven for 30 minutes, then remove the mold from the oven and let the cake cool in the mold. 
13. Then sprinkle with powdered sugar and enjoy!

This is what the apple pieces look like before covered with dough - just to give you an idea!

This is what the cake looks like before it is coated with powdered sugar - I think it's quite stunning - especially the well-browned cream sets wonderful accents:

And for all those who prefer to watch an instruction video, I also have that for you:

Give it a try - it does not always have to be the covered apple pie, although that is of course also delicious. But cooking and baking thrives on trial and error, on discovering new recipes and creations, on expanding one's own culinary horizons. The world belongs to the brave!