Apple Pie with Pudding Topping
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 220 g flour
- 80 g suar
- 2 teaspoons baking soda
- 1 pinch (s) salt
- 3 egg (s)
- 100 g mararine (semi-fat)
- 4 large apples (we recommend Boskop, Berlepsch, Idared)
- Ground cinnamon
- 2 packs pudding powder, vanilla
- 0.5 liter ½ milk (1.5% fat)
- 80 g suar
- 50 g almond (s) (flakes)
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the flour, sugar, baking powder, salt, 1 egg and the margarine.
- Roll out the dough in a springform pan (28 cm) and pull up the edge about 3 cm. Preheat the oven to 175 ° C.
- Peel and core the apples and cut into pieces about 1 ½ cm in size. Spread the apple pieces on the shortcrust pastry and sprinkle with a little cinnamon.
- Mix the custard powder with a little milk and the sugar. Put the rest of the milk in a saucepan, bring to the boil and add the mixed pudding powder. Bring the milk to the boil again, then take it off the hob, let it cool down a little and stir in the 2 eggs.
- Spread the pudding mixture over the apples and smooth it out. Scatter the flaked almonds on top.
- Bake the apple pie in the hot oven on the middle rack for 45 to 50 minutes.
- Tip: With circulating air the temperature of 160 ° C is also sufficient
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