Vegan covered apple pie

Ingredients for 1 servings:

• 200 g margarine, vegan
• 120 g sugar
• 10 ml soy milk (soy drink), or oat or rice milk
• 320 g flour, type 405
• 1 pinch(s) of baking powder
• 1 pinch of salt
• 1 small bottle(s) of white wine, vegan
• ½ lemon(s), juice
• 500 ml water
• 1 stalk(s) cinnamon
• 150 g sugar
• 5 m.-sized apples
• 3 tbsp jelly (quince or apple)
• 3 tbsp breadcrumbs
• 1 pack of pudding powder, vanilla
• 270 ml apple juice, cloudy
• 2 tbsp almond sticks or almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes

for 12 pieces

Dough: Mix together the flour, baking powder, salt, and sugar. Knead with the margarine and milk until a smooth dough forms. Let the dough rest in the refrigerator for about 2 hours. Filling: Meanwhile, bring the white wine, water, cinnamon stick, lemon juice, and sugar to a boil. Peel, core, and roughly dice the apples, and add them to the boiling liquid. Turn off the heat, cover the pot, and let the apple pieces steep in the liquid for about 15 minutes. Drain. The liquid can be reused, perhaps for the next cake. It will keep for a while in the refrigerator. Take about 50-70 ml of the apple juice and mix it with the custard powder. Bring the remaining apple juice to a boil and stir in the custard powder with a whisk. This will form a very thick paste. Let it bubble briefly, stirring vigorously. Remove from the heat and stir in the apple pieces and almond slivers. Preheat the oven to 180°C (fan oven). Roll out a little more than half of the dough thinly. I do this on baking paper, which makes it easier to remove the dough. Grease a 28 cm quiche dish and place the dough in it. I place the dish upside down on the dough and then turn the whole thing over with the baking paper. Then I carefully remove the baking paper. It’s a bit of a tinkering for me, but it works. Prick the dough all over with a fork and pre-bake for five minutes. Then let it cool briefly. Spread the jelly on top and sprinkle with breadcrumbs. Spread the apple mixture on top. Roll out the rest of the dough thinly and cover the filling with it. Press it down onto the edges of the dough. Bake for approx. 50 minutes at 160°C (fan oven). Tip: If you like, you can make a sugar glaze from powdered sugar and lemon juice and spread it over the cake. Plant-based cream goes well with it.