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Apple Jalousie
A very juicy winter apple pie. Perfect with vanilla sauce or as is.
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| Servings | Prep Time |
| 8 | 30minutes |
| Cook Time | Passive Time |
| 30minutes | 1hour |
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- Preheat the oven to 180°C and grease two small cake pans (12 cm/4.7”).
- Put all the four ingredients for the crust together, mix them well and work them to a ball. Put this dough ball into a saran wrap and let it stay for one hour in a cool place. Peel and clean three apples of your choice, cut into pieces and together with the honey and cinnamon put all into a sauce pan. Cook until soft – around 15 to 20 minutes, depends by the apples. Put the apple sauce aside for the cakes.
- Now unwrap the dough and roll it out into a thin sheet, 0.5/2” thick. Cover the bottom of the cake pans and put a margin around as the filling will get around 4 cm/1.4” high. Now pick the bottom with a fork, fill in the apple sauce and cover all with another sheet of dough. You don’t need to ‘fix’ it really well, it will not open during baking time.
- Bake it for 30 minutes or until golden outside and the tooth pick proof remains clean.
- Let the cake cool out on a cake rack.
The apple sauce with cinnamon is symbol for the winter season to me. Of course you can omit it or change t with some other spices you like most. Other fruits would be great as well. Would be great with fig sauce for example. You can add some walnuts or almonds as well, very ‘christmassy’.
I put some icing sugar on it but we had it also without and it was great.
As I don’t use a fridge I let the cake out at room temperature. After 4 days it was still perfectly fresh. Of course my kitchen is not warm at 25°C/80F.
Shortcake dough is easy to do and no problem to do in advance. So in case suddenly guests are calling they will be there in an hour – this will be a quick and perfect cake option.
*All purpose flour I make this way (1 kg):
600 g almond flour
400 g starch (best tapioca)
Any 100 g of this mix I add 3 g of arrowroot flour
