John Myers
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Apple Pie with Pudding Topping
The perfect apple pie with pudding topping recipe with a picture and simple step-by-step instructions.
ground
- 4 Eggs
- 200 g Sugar
- 1 packet Vanilla sugar
- 125 ml Oil
- 70 ml Mineral water
- 65 ml Milk
- 300 g Flour
- 0,5 packet Baking powder
Covering
- 0,5 packet Apples
- 400 ml Diluted fruit juice
- 2 tbsp Sugar
- 1 packet Custard powder
- Chilli flakes
- Colored pepper
- First of all, many thanks to Muckisale for the recipe. I took the note into account and used some rare water. The soil has become nice and loose.
- For the bottom, beat the eggs, sugar and vanilla sugar until frothy. Slowly add the oil. Add the milk and the flour mixed with the baking powder. Mix quickly. Wash and peel the apples and cut a small part of the apples into wedges. Put these in the batter. Put the dough in a deep baking sheet, smooth it out and bake at 200 degrees (convection 180 degrees) for about 20 minutes.
- In the meantime, quarter or eighth of the remaining apples. Cook these with a little fruit juice and, if necessary, some sugar until soft. Cook a pudding from the remaining fruit juice, sugar and pudding powder. Add apple compote to the pudding. Put the mixture on the baked base. Then sprinkle with pepper and chilli flakes as desired. Then let the cake cool down.
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