Mini apple pie with an almond crust(for a round 18cm springform cake pan)
For the dough
60g ground hazelnuts
1 egg yolk
For the filling
1 teapoon lemon juice
1 pinch cinnamon (if you like cinnamon, like me, take 1 teaspoon)
1 teaspoon honey
50g sliced almonds
1- Knead together all ingredients for the dough. Lightly grease the cake pan. Roll out the dough on a floured surface and fit into the cake pan. Cover with plastic wrap and put it in the fridge for at least an hour.
2- Preheat the oven to 180°C. Cut the apples to quarters and then slices. Mix immediately with the lemon juice, sugar and cinnamon. Get the cake pan out of the fridge and fill it with the apple slices. Press it down a bit and bake for 30 minutes.
3- Mix butter, cream and honey and bring to a boil. Add the sliced almonds. Spread the mixture onto the apple pie and bake again for 15 minutes until the almond crust is gold brown.
4- Take the cake out of the oven and remove the sides of the cake pan. Let cool (but not too much because warm apple cake is awesome!) and serve with whipped cream.