Apple Pie, Variant 2

For the dough, prepare flour, fat in flakes, sugar, grated lemon zest, salt and scotch. Cover and refrigerate for about 30 minutes. Meanwhile, for filling, rinse apples, cut into eighths, core and slice. Simmer with butter, scotch, honey and vinegar for 8 min. Fold in semolina and hazelnuts, let bubble up briefly repeatedly. Roll out dough in 4 portions about 4mm thick and round (about 10 cm ø). Place in 4 greased ramekins (8 cm ø).

Press the edges smooth. Prick bottoms a few times.

Divide the filling evenly into the pans. Cut out small apples from dough scraps and place on top of compote. Brush dough with beaten egg yolk. Bake on the lowest shelf in the preheated oven (electric oven: 200OC/gas oven, level 3) for about 20 minutes. Dust with powdered sugar and serve garnished with mint. Serve with ice cream, punch plums or sorbet.

Egg white : 5 gram

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