Apple Pie

Ingredients for 1 servings:

• 190 g butter
• 2 egg yolks
• 280 g flour
• 90 g powdered sugar
• 1 pinch of salt
• 1 kg apples
• 50 g sugar
• 2 packets of vanilla sugar
• 200 ml apple juice, cloudy
• 2 tbsp apricot jam
• 300 g yogurt (fruit yogurt apple-pear)
• Cinnamon
• Fat for the mold
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Dice the cold butter and knead it with the egg yolk, flour, powdered sugar, and salt. Chill the dough for 2 hours. Meanwhile, peel and core the apples. Bring to a boil with the sugar, vanilla sugar, 1 teaspoon of cinnamon, and 150 ml of cloudy apple juice, and simmer for about 15 minutes until soft. Let cool. Grease a 26 cm pie dish and line it with 2/3 of the pastry, forming a rim about 3 cm high. Pour in the apple mixture and smooth it down. Roll out the remaining pastry on a floured surface to a thickness of 3 mm, cut into 2 cm wide strips, and arrange it in a lattice pattern on the pie. Press firmly into the edges. Bake in a preheated oven at 180°C for 35-40 minutes until crispy. Gently warm the apricot jam, brush it over the lukewarm pie, and let cool. Mix the yogurt with the remaining juice until smooth, season with a little cinnamon and serve as a sauce for the pie.