Fruity Apple Pie

Summary

Ingredients

• 170 grams flour
• 70 g almond (s), round
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 70 grams sugar
• 1 packet vanilla sugar
• 120 g butter
• 1 egg (s)
• 1 kg apples
• 130 g suar
• 1 tablespoon lemon juice
• 2 packs custard powder
• 1 teaspoon cinnamon
• 200 ml water
• 500 ml orange juice, unsweetened
• 3 tablespoon almond (s), sliced, for sprinkling

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Instructions

1. For the shortcrust pastry, mix the flour, ground almonds, baking powder and a pinch of salt together. Add the sugar, vanilla sugar as well as the egg and the butter cut into small pieces and knead by hand into a smooth, not very firm shortcrust pastry.
2. Wrap the dough in cling film and let it rest in the refrigerator for a while.
3. For the cream, peel the apples, setting aside about 350 g.
4. Cut the remaining apples, about 650 g, into thin slices or wedges and place in a slightly larger saucepan. Add 200 ml of water and 1 tablespoon of lemon juice and bring the apples to the boil in the water. Strain the apples through a sieve and collect the cooking liquid. Return the liquid to the pot and add 500 ml of orange juice.
5. Put the pudding powder in a bowl, mix well with the sugar and cinnamon and mix well with a few tablespoons of the liquid from the saucepan.
6. Bring the liquid to the boil in the saucepan, pull the saucepan off the stove and with a
7. Whisk in the mixed pudding powder. Put the saucepan back on the stove and cook to a very thick porridge, stirring constantly. Pull the saucepan to one side and fold the pre-cooked apple slices into the pudding.
8. Grease a 26-inch springform pan and dust the base and the edge thinly with flour. Press the cold shortcrust pastry into the pan with your hands, using your fingers to push the pastry up about 2 cm on the edge of the baking pan.
9. Distribute the pudding-apple mixture, which has cooled down a little in the meantime, evenly on the dough. Cut the remaining peeled apples into thin slices or wedges and place them next to each other - not fan-like - and sprinkle the whole cake with the almond flakes.
10. Bake the cake immediately in the preheated oven at 200 degrees top / bottom heat for 20 minutes. Then set the oven temperature back to 180 degrees and bake the cake for another 45 minutes. If the cake turns too brown on the surface, cover it with aluminum foil for the last 15 minutes.
11. Place the baked cake on a wire rack and let it cool down well until the next day. Only then carefully loosen, open and remove the edge of the springform pan with a knife.
12. This fruity apple cake tastes particularly good with a little whipped cream.

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