Apple pie à la francaise

Ingredients for 1 servings:

• 150 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of cardamom, ground
• 1 tsp, smothered cinnamon
• 1 m.-sized egg(s)
• 125 g butter, cold
• 100 g almond(s), ground
• 800 g apples
• 80 g sugar
• ¼ tsp cinnamon
• 50 ml apple juice
• 15 g pudding powder, vanilla flavor
• 50 g apricot jam
• 80 g butter, soft
• 1 m.-sized egg(s), separated
• 30 g sugar

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 15 minutes

Quickly knead the dough ingredients together; if it sticks, chill for an hour. Roll out just under half of the dough onto the bottom of a greased 26cm springform pan, prick several times with a fork, and pre-bake at 200°C for 15 minutes. Remove from the oven and set aside. Peel the apples and cut them into small pieces. Sauté them with the sugar, cinnamon, and apple juice until soft, then thicken with the cornstarch. Cream the apricot jam with the butter and sugar, stir in the egg yolks, and fold in the stiffly beaten egg whites. Roll out 2/3 of the remaining dough into a sheet the size of the springform pan (works well between 2 floured sheets of plastic wrap) and cut into strips. Line the sides of the springform pan with the remaining dough, about 2cm high. Pour the cooled apple filling onto the dough and smooth it down. Spread the apricot butter over the filling. Use the dough strips to create a lattice pattern on the topping. Bake for 30-40 minutes at 175°C.