Recipes from all around the world.
Back to recipes
Linzer Apple Pie
A (very sweet) autumn version of my favourite example of Austrian baking: the "Linzertorte", a speciality of my hometown in Upper Austria!
|45 min||5h||about 14 slices||Vegetarian|
- 100g shredded hazel nuts
- 50g sliced almonds
- 150g butter
- 150g powdered sugar
- 250g all purpose flour
- 2 eggs
- 1 tsp ground cinnamon
- 1 tsp ground clove
- about 1kg apples
- 1 cup apricot jam
- Slowly roast hazelnuts and almonds in a pan without oil until they turn slightly brown. Then set them aside and wait until they're cool.
- Mix butter and powdered sugar until fluffy, then add in flour, one egg, cinnamon and clove. Mix all that together and knead for a minute, then wrap in cling film and store in the fridge for 4 hours.
- Peel and cut apples into about 1cm thick slices.
- Fit a baking sheet a springform or use a bit of butter to grease the springform and lightly dust it with flour.
- Roll out about ¾ of the dough and cover the bottom and side parts of the springform.
- Add remaining hazelnuts and almonds on top of the dough. Then add apple slics and jam layer by layer.
- Roll out the rest of the dough into about 1cm thin strips and use them to cover the apple slices.
- Crack the last egg and brush over the dough with egg yolk.
- Pre-heat oven to 200ºC and bake for 60 minutes.
- Dust with a bit more powder sugar before serving for an even fancier look!
- This recipe is very flexible, if you don't have hazelnuts or almonds, just substitute them with walnuts or whatever other nuts you have. You can also use pears instead of apples or other types of jam.
- Make sure not to knead the dough for too long, and don't be worried if it's not as smooth a dough as for many other cakes - that's the way it should be.