apple rosehip pie

Inspired by the “Nuremberg baking book” an old recipe book of my mother I’ll show you a rosehip pie today. The book contains many great and especially old Franconian baking recipes, in which the author probably thought only housewives would buy the book, who did not need a guide for the cooking time, the temperature or the recipes for some basic doughs. But because most of us aren’t perfect housewives from the old days I will include the making of the dough as well. And because I always try to add something special for you, I slightly modified the recipe. According to the original recipe where you should add grapes or raisins to the rosehips, I had to choose an other ingredient because the wasps destroyed all of our own grapes. So I decided to use the super delicious apples from my garden. I just have a little tree and this year it really beard lots of fruits for the first time. Fully unsprayed and I tell you they smell better than any apple which can be bought at the supermarket. A real delight.
And the combination of my garden fruits on this pie is really gorgeous. Of course the rosehips grow in my lovely small garden. To core them is not a nice daily work but the effort be worth it! I think even the housewives from the old days would be satisfied. Mmmmmhhhhh

apple-rosehip-cake-recipe

Knead a short pastry with the flour, butter and sugar, wrap it in clear film and store it in the fridge for 30 minutes. Core the rosehips, remove the pistils and wash them well. Put the pitted rosehips in a pot together with a half cinnamon quill, the wine and the water and simmer all for about 30 minutes. Meanwhile peel and core the apples and cut them into cubes. Add the apple cubes and the brown sugar to the rosehips and simmer till the liquid is almost gone. Coat a Ø7 inch springform pan with 2/3 of the short pastry and bake it for about 10 minutes on the bottom sheet at 320°F. Remove the pan from the oven fill it with the rosehip apple mixture and mould a cover for the pie with remaining dough. Bake the pie again for 25-40 minutes till its golden brown.

Apfel-Hagebutten-Kuchen-apple-rosehip-cake-2

 

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apple rosehip pie

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8 pieces

Ingredients

SHORT PASTRY:

  • 9,5 oz flour
  • 6,5 oz butter
  • 2 tbsp sugar

FILLING:

  • 5 ou pitted rosehips
  • 17,5 ou apples
  • 2-3 tbsp brown sugar
  • 1/2 cinnamon quill
  • 5 fl.oz rose wine
  • 5 fl.oz water

Instructions

  1. Knead a short pastry with the flour, butter and sugar, wrap it in clear film and store it in the fridge for 30 minutes.
  2. Core the rosehips, remove the pistils and wash them well.
  3. Put the pitted roshehips in a pot together with a half cinnamon quill, the wine and the water and simmer all for about 30 minutes.
  4. Meanwhile peel and core the apples and cut them into cubes.
  5. Add the apple cubes and the brown sugar to the rosehips and simmer till the liquid is almost gone.
  6. Coat a Ø7 inch springform pan with 2/3 of the short pastry and bake it for about 10 minutes on the bottom sheet at 320°F.
  7. Remove the pan from the oven fill it with the rosehip apple mixture and mould a cover for the cake with remaining dough.
  8. Bake the cake again for 35-40 minutes till its golden brown.

1 Comment

  1. Nina
    Sunday February 14th, 2016

    Der Kuchen sieht wirklich sehr köstlich aus 🙂 und deine Fotos sind verdammt schön :).
    Liebe Grüße Nina
    http://www.bodyholic.at

    Reply

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