Apple Pie with Wine Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 7 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g butter
- 65 g suar
- 150 grams flour
- 1 egg (s)
- 1 teaspoon, leveled baking powder
For the filling:
- 1 packet vanilla sugar
- 2 packs custard powder, vanilla flavor
- 1 kg apples
- 0.25 liter ¼ white wine
- 0.25 liter ¼ apple juice
- 0.25 liter ¼ mineral water
- 200 g suar
- possibly whipped cream
Print Recipe
Pin Recipe Instructions
- Knead the butter, sugar, flour, egg and the baking powder into a normal shortcrust pastry. For easier further processing, it can now be wrapped in cling film and placed in the refrigerator for 1/2 - 1 hour.
- Peel, core and cut the apples. Now bring the wine, apple juice, mineral water, vanilla sugar, vanilla pudding and sugar to the boil. Mix in the chopped apples, bring to the boil again briefly and allow to cool.
- Line a springform pan with the shortcrust pastry and form an edge. Pour in the apple mash and bake at 175 degrees for about 60 minutes.
- Do not remove the finished cake from the mold immediately because the filling is still liquid. It is best to leave it in the mold overnight, or at least for a few hours. Then remove them from the mold and decorate with a layer of cream before serving.
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