Zest of 1 lemon
Juice of ½ lemon
2 eggs
½ cup sugar (100 g)
1 teaspoon vanilla
⅓ cup milk (100 ml)
1 ½ tablespoons melted butter (20 g)
⅔ cup flour (80 g)
1 teaspoon baking powder
Pinch of salt
⅓ cup milk (100 ml)
1 ½ tablespoons melted butter (20 g)
⅔ cup flour (80 g)
1 teaspoon baking powder
Pinch of salt
Cinnamon
Preheat oven to 350°F). Slice the apples into even pieces, mix with lemon juice and zest and set aside. Prepare the Batter: In a large mixing bowl, beat the eggs and sugar and vanilla together until the mixture is light and fluffy. Add the milk and butter and mix well to combine. Combine flour, baking powder, and salt and fold gradually into the wet mixture, stirring umtil smooth.
Preheat oven to 350°F). Slice the apples into even pieces, mix with lemon juice and zest and set aside. Prepare the Batter: In a large mixing bowl, beat the eggs and sugar and vanilla together until the mixture is light and fluffy. Add the milk and butter and mix well to combine. Combine flour, baking powder, and salt and fold gradually into the wet mixture, stirring umtil smooth.
Grease an 8” springform baking pan with butter. Arrange the sliced apples evenly across the bottom of the greased pan. Sprinkle with cinnamon. Pour the batter over the apples, spreading it evenly to cover the slices. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the apple pie to cool slightly before slicing and serving.
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