Limburg Fleur with Apples

Ingredients for 1 servings:

• 250 g flour
• 1 packet of dry yeast
• 35 g sugar
• 1 pinch of salt
• 125 ml milk
• 50 g butter, liquid
• 1 shot of rapeseed oil
• Flour for the work surface
• Fat for the mold
• 5 apples
• 250 ml apple juice
• 1 pack of pudding powder
• 1 pinch of cinnamon powder
• possibly oat flakes or oat bran

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Dutch apple pie, for a 26 cm springform pan

For the yeast dough, mix the flour with sugar, salt, and dried yeast. Add the milk, melted butter, and oil and knead with your hands or a dough hook until you have a smooth dough. Let the yeast dough rise for 30 minutes, preferably in a warm place. Meanwhile, prepare the filling. Wash the apples, halve them, remove the cores, and cut them into small pieces. Place the apples and apple juice in a saucepan and cook for a few minutes until soft. Add the cinnamon and sugar. Mix the custard powder with a little more apple juice until smooth. Add a few portions to the stewed apples and stir in. The mixture should be well thickened. If the mixture is too runny, thicken with a little oatmeal or oat bran. Roll out two-thirds of the yeast dough on a floured surface, slightly larger than the springform pan. Pour the dough into the lightly greased 26cm springform pan, leaving a small edge. Place the thickened apples on the dough base and smooth them out. Roll out the last third of the dough and run a rolling pin over it to create the typical pattern. Carefully lift the dough and place it over the apple filling, trimming any excess edges. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes on the middle rack. Best enjoyed while still warm. Serve with whipped cream or vanilla ice cream.