Summary

Ingredients

For the dough:

• 150 g butter
• 100 g suar
• 300 grams flour
• 2 teaspoons baking soda
• 1 egg (s)

For covering:

• 1 kg apples
• 750 ml white wine, drier
• 200 g suar
• 2 packs custard powder (vanilla)

For the hood:

• 2 cups cream
• 2 packs cream stabilizer
• Cinnamon for sprinkling
• Sugar for sprinkling

Print Recipe Pin Recipe

Instructions

1. Use the ingredients for the dough to make a shortcrust pastry. Place rolled out in a springform pan with a diameter of 28 cm and pull up the edge.
2. Peel and grate the apples. Stir the custard powder with a little white wine until smooth, bring the remaining white wine to the boil with the sugar. Add the mixed pudding powder and bring to the boil again. Fold in the grated apples and then spread the mixture over the shortcrust pastry.
3. Bake the whole thing at 175 ° C in a preheated oven for about 1 1/4 hours and then let it cool down well in the pan.
4. Whip the cream with the cream stiffener until stiff and apply to the apple pie, sprinkle with cinnamon and sugar.
5. Tips: Bake the cake the evening before so that it can cool down and sit down overnight. It is important to leave the edge around it, only loosen any jelly that may have tripped over from the edge of the baking pan so that it does not tear when it cools.
6. Don`t rub the apples, otherwise it will be too fine and you could use applesauce straight away.
7. I took 3 cups of cream (200 ml each), added 3 x cream stiffener and 3 x vanilla sugar - no more sugar and / or cinnamon sprinkled over it. It`s not too sweet and tastes great.