Florentine apple pie

Ingredients shortcrust pastry:
200 g flour
70 g sugar
1/2 tsp baking powder
1 egg
100 g margarine (always the one without palm oil) / butter

Ingredients filling:
500-600 g apples – peeled, cored and cut into thin slices.
squeeze of lemon juice
60 g sugar
1 p vanilla sugar
3 eggs
350 g sour cream
50 ml cream

Ingredients icing:
40 g butter / Vegan Alternative Margarine
50 g whipped cream / Vegan Alternative Whipped Cream
40 g sugar
1 tbsp honey / Vegan Alternative Agave syrup
100 g sliced almonds

Knead the ingredients for the shortcrust pastry by hand and place it in a greased baking tin (I always use baking spray – nothing sticks).
Press the edge up a little – I like to use a teaspoon to do this
and prick the base a few times with a fork (this prevents the shortcrust from curling or bubbling).
If you like, you can also cover the dough and leave it to rest in the fridge for about 30 minutes.

Sprinkle the prepared apples with lemon juice and spread on the base.

For the filling, mix the eggs with the sugar, vanilla sugar, cream and sour cream.
Then pour the mixture over the apples.

Bake in a hot oven at 180° C top/bottom heat for approx. 30-40 minutes.

In the meantime, for the almond glaze, bring the butter, cream, sugar and honey to the boil in a pan. Reduce the heat for 1-2 minutes
over a low heat for 1-2 minutes and remove from the heat. Stir in the almonds.

Spread the almond mixture on the pre-baked cake and place in the hot oven for approx. 15 minutes.
for about 15 minutes.

Let the cake cool well or bake it the day before.

Enjoy with a good cup of coffee, a dollop of cream and dream of a meadow with beautiful apple trees….