Pie with apples and nuts, with the addition of rye flour. Fragrant, juicy, crumbly, fragile. Such a delicate and elegant at the same time simple and cozy. Delicious very! This pie is worth making. Try it!
Peel apples, cut into small cubes, pour lemon juice, mix. The weight of already peeled fruit is shown.
Heat the nuts in a dry pan or in the oven, chop them quite finely, but not in flour. Pieces of nuts should be felt in the finished dish.
Hazelnut is perfect in this pie. But with walnuts it turns out very well.
You can already turn on the oven to warm up. T 180°.
Beat eggs with sugar until the latter is completely dissolved. In the absence of brown sugar, you can use white.
Add the softened butter to the egg-sugar mixture. Whip.
Sift both types of flour with baking soda, baking powder and salt. Add the flour mixture to the egg-sugar mixture in parts, stirring gently but thoroughly with a spatula.
The dough is thick. It holds steady on a spatula or spoon.
Add the apples (along with lemon juice) and 50 g of nuts to the dough. Stir.
The bottom of the baking dish (d 20 cm) is lined with baking paper, the sides of the form are greased with vegetable or butter. Put the dough in the form, flatten.
Sprinkle with the remaining nuts.
Bake the cake for 35-40 minutes at the above temperature. Always consider the specifics of your oven.
Check the readiness of the pie with a wooden skewer.
Cool the cake for ten minutes in the form, then remove it from the mold (carefully, the cake is fragile!) and cool on a wire rack.
Everything is ready!
When serving, you can sprinkle the product with powdered sugar.