Preheat oven to 180 °C top and bottom heat.
Wash the apples, cut off a lid and remove the core, e.g. with a ball cutter.
Knead the nuts with the cinnamon, honey, rum and butter, fill them into the apples and put them into a greased baking dish. Bake in the oven for about 20 minutes, remove from the oven and let cool.
Line the baking dish (about 25×25 cm) with baking paper.
Beat the butter with a mixer until it draws peaks. Gradually add the sugar as well as vanilla sugar, stirring until it stops crunching.
Beat in the eggs, one at a time. Mix everything until very fluffy (for about 5 minutes).
Mix the flour with the nuts, baking powder, spices and salt. Stir the flour mixture into the butter mixture in 2-3 portions, mixing quickly with the dough hooks of the mixer (mixing too long will make the dough tough).
Pour into the baking dish and smooth out. Spread the baked apples on top and press into the batter so that only the top is visible.
Bake in the preheated oven for about 40 minutes (test with a stick).
Allow to cool, remove from the baking pan with the baking paper and serve the baked apple pie lukewarm or dusted with powdered sugar when cooled.
Preparation Tip:
The recipe is enough for a baking dish of 25 x 25 cm.
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