Covered apple pie with vanilla icing and crispy crust from the tray

Ingredients for 1 servings:

• 650 g flour
• 200 g brown sugar
• 2 packets of vanilla sugar, bourbon (no vanillin!)
• 1 pinch of salt
• 2 eggs
• 400 g butter, in flakes
• 2 kg apples, sour
• lemon juice
• 1 pack of pudding powder, vanilla flavor for cooking
• 650 g milk or sweet cream
• 125 g sugar
• 1 pack of vanilla sugar, bourbon
• 50 g almonds, whole, blanched and halved lengthwise
• Cinnamon – sugar from brown sugar for sprinkling

Instructions

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

Bake the day before – tastes best when soaked

Knead the flour, sugar, vanilla sugar, salt, eggs, and butter into a smooth dough. Cover and chill for 60 minutes. Peel, quarter, and core the apples. Slice them and drizzle with lemon juice to prevent them from browning. Line the oven tray with baking paper and preheat the oven (electric oven 200°C, fan oven 175°C, gas mark 3). Roll out half of the dough in the tray and press the edges down slightly. Mix the apples with the almonds and spread it over the dough. For the glaze, mix the custard powder with 150g of cold milk until smooth. Bring the remaining 500g milk to the boil with the sugar and vanilla sugar. Stir in the mixed custard powder, bring to the boil again briefly, and pour over the apples. Roll out the remaining dough slightly larger than the baking sheet and place it on the apples. Carefully press the edges of the dough down. Sprinkle the cake generously with cinnamon and sugar. Bake in the oven for about 60 minutes. Let it cool completely (preferably overnight), then cut into 20 pieces. Tip: Tastes even better the next day!