Covered apple pie with grapes and cranberries

Ingredients for 1 servings:

• 350 g flour
• 120 g sugar
• 1 tbsp vanilla sugar
• 2 tsp baking powder
• 1 pinch of salt
• 180 g margarine
• 1 egg(s)
• 3 tbsp milk, depending on egg size
• 700 g apples, peeled and pitted
• 300 g grapes, light, seedless
• 50 g cranberries, dried
• 50 ml water
• 1 pkt. pudding powder, vanilla
• 100 ml milk
• 4 tbsp sugar
• 1 tsp cinnamon
• Powdered sugar, for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Dough: Mix flour, sugar, vanilla sugar, baking powder, and salt. Add soft margarine, egg, and milk and knead into a smooth dough. Refrigerate the dough for half an hour. Filling: Soak the dried cranberries in 50 ml of water. Meanwhile, peel and core the apples and cut into wedges. Halve the grapes lengthwise. Sauté the apples, 2 tablespoons of sugar, 1 teaspoon of cinnamon, and the cranberries in the soaking water in a saucepan for 5 minutes, then add the grapes. Pour in the pudding mix mixed with the milk and 2 tablespoons of sugar and bring to a boil while stirring. Line the bottom and sides of a 26 cm baking dish with 2/3 of the dough. Prick the dough base several times with a fork. Pour the still-warm apple mixture into the dish. Roll out the remaining dough into a circle and place it on top, pricking a few air holes with a fork. Bake in a preheated oven at 180 °C on the middle rack for about 60 minutes. Let the finished cake cool in the pan for 1 hour. Then loosen the sides of the pan and let it cool for another 2-3 hours to allow the cake to firm up before cutting. Dust with powdered sugar. If desired, serve with warm vanilla sauce.