Elmshorn apple pie

60 Min

A classic apple pie belongs in every recipe book. Here is one that we, the Kölln team, particularly like and would like to share with everyone. The Elmshorn apple cake was developed many, many years ago and gets its special kick from the delicate Kölln flakes.

Preparation

1

For the filling, peel and chop apples and sauté them with the lemon juice. Once cooled, mix in the almonds and sugar.
2

Mix the remaining ingredients into a dough, put 2/3 into a greased springform pan (Ø 28 cm) that is thickly sprinkled with Echten Kölln Kernigen. Spread the filling on top and use a teaspoon to add small piles of the remaining dough on top. Bake in the preheated oven on the middle shelf.
3

Top/bottom heat: 200 °C Circulating air: 170 °C Baking time: 60 minutes Preparation time: approx. 35 minutes

Author: Peter Kölln

Photographer: Studio Seiffe/Arvid Knoll

Ingredients

Serving(s)

Ingredients for the filling:

700 G

Apples

Lemon – the juice of it

75 G

chopped almonds

50 G

Sugar

Ingredients for the dough:

225 G

butter

150 G

Sugar

Eggs

200 G

Delicate Kölln Oat Flakes

75 G

Flour

2 level tsp

baking powder

Organic lemon - the peel of it

1 TL

butter

1 EL

Regular Rolled Kölln Oat Flakes

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Ingredients

Serving(s)

Ingredients for the filling:

700 G

Apples

Lemon – the juice of it

75 G

chopped almonds

50 G

Sugar

Ingredients for the dough:

225 G

butter

150 G

Sugar

Eggs

200 G

Delicate Kölln Oat Flakes

75 G

Flour

2 level tsp

baking powder

Organic lemon - the peel of it

1 TL

butter

1 EL

Regular Rolled Kölln Oat Flakes