French Invisible Apple Pie
cobalt (Co)
selenium (Se)
Choline
Fiber
iron (Fe)
phosphorus (P)
Description
Delicate pie with thin apple slices in a light batter. The fruit becomes the base of the dessert, with the batter just binding it together.
- Preheat the oven to 180°C (350°F). Grease a loaf pan with butter and lightly dust with flour.
- Peel the apples, remove the cores, and slice thinly (about 2 mm). Sprinkle with lemon juice to prevent browning.
- In a bowl, whisk the egg with sugar, vanilla sugar, and a pinch of salt until light and fluffy (3-4 minutes).
- Melt the butter, let it cool slightly, then add to the egg mixture along with the milk. Stir to combine.
- Sift the flour into the liquid mixture and whisk until smooth with no lumps.
- Add the apple slices to the batter and gently fold until each slice is coated.
- Transfer the apple mixture to the prepared pan, pressing down lightly. Sprinkle with sliced almonds on top.
- Bake at 180°C for about 50-60 minutes until golden brown. Check doneness with a wooden skewer — it should come out clean.
- Let the pie cool completely in the pan, then remove and slice into portions.
390
136 kcal / 100 g
kcal
10.2 g
3.6 g / 100 g
Protein
50.0 g
17.5 g / 100 g
Carbohydrates
17.9 g
6.2 g / 100 g
Fats
2.9 g
1.0 g / 100 g
Ash
5.0 g
1.7 g / 100 g
Fiber
71.8%
Water
31.1 g
10.9 g / 100 g
Sugars
7.1 g
2.5 g / 100 g
Starch
0.08 g
0.03 g / 100 g
Omega-3
1.8 g
0.63 g / 100 g
Omega-6
7.4 g
2.6 g / 100 g
SFA
