Covered Apple Pie with Pudding
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g almond (s), round
- 300 grams flour
- 120 g suar
- 200 g butter, or mararine
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 medium egg (s)
For covering:
- 1 kg apples, tart
- 2 packs pudding powder, vanilla
- 100 g suar
- 700 ml apple juice
- possibly milk (if the apples are not juicy enough)
- 100 g raisins
- 75 g flaked almonds, for sprinklin
For the cast:
- 1 egg white
- 200 g powdered suar
- 1 lemon (s), juice it
- Powdered sugar, for dusting
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Knead the almonds, flour, 120 g sugar, fat, vanilla sugar, salt and egg until smooth. Cover and chill for approx. 1 hour.
- Peel, quarter, core and cut the apples into pieces. Drizzle with lemon juice.
- Mix the pudding powder with 100 ml apple juice and 100 g sugar. Put the apple pieces and 600 ml apple juice in a saucepan and bring to the boil. If the apples are not juicy enough, add a little milk to prevent the pudding from becoming too firm. Let it cook for about 1 minute. Stir in the mixed pudding powder and bring to the boil briefly. Fold in the raisins.
- Roll out around 2/3 of the dough on a little flour and place in a greased springform pan, press the dough onto the edge of the mold. Spread the compote on the dough. Roll out the rest of the dough, place it on the apples and press firmly against the edge of the dough.
- Bake in a hot oven at 200 degrees for about 1 hour. Cover the cake after 40 minutes if necessary. Take out of the oven and let cool down.
- Roast the almonds.
- Beat egg white until creamy, add powdered sugar and stir in 2-3 tablespoons of water. Spread the topping all over the cake and sprinkle with almonds. Let dry.
- Dust with powdered sugar.
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