ingredients

Cesto

400 g plain flour 2 Tbsp powdered sugar 1 pinch salt 150 g butter 2 pk egg yolk a little ice water

Filling

4 pcs apples 3 pcs pears 1/2 pcs lemon (juice) 1 tbsp butter 4 tbsp cane sugar 1 tbsp cinnamon 2 tbsp fine starch

still needed

1 pcs egg to brush

progress in video above

We love country-style cakes. This one combines apples and pears in a crisp buttery pastry. Yum!

1.

Cesto: Sift the flour, sugar and salt into a bowl.

2.

Add the cold butter cubes and work into a fine meal as quickly as possible with your fingertips.

3.

Add the egg yolks, a drop of ice water as needed and work into a smooth Dough, which you divide in half and place wrapped in the freezer for 15 minutes.

4.

Filling: cut the peeled apples and pears into cubes and drizzle with lemon juice.

5.

Heat the butter in a pan, add the fruit, cane sugar and cinnamon. Simmer everything together briefly until soft, add the starch and boil for about 3 minutes more. Set aside.

6.

From one sheet of dough roll out a circle and place it in a pie pan (no need to grease it, there is enough fat in the dough), add the filling and close everything with the second circle of dough. From the leftover dough you can cut out some nice ornaments and decorate the cake with them.

7.

Brush the top with beaten egg, make holes (for steam to escape) and bake the cake at 180°C, about 50 minutes.

8.

Serve Grandma’s shortcrust cake on its own or with a scoop of vanilla ice cream or freshly whipped whipped cream.

9.

Good taste!