Apple pie with crème fraîche

Ingredients for 1 servings:

• 1 ½ kg apples, e.g. Cox Orange
• 3 tbsp lemon juice
• 300 ml apple juice
• 1 pack of pudding powder (vanilla pudding powder)
• 150 g sugar
• 100 g butter, soft
• 1 pinch of salt
• 2 eggs
• 150 g flour
• 1 tsp, leveled baking powder
• 150 g crème fraîche
• 2 tbsp almond flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

very juicy, with lots of apples, like grandma’s

First, peel, quarter, and slice the apples. Immediately drizzle with lemon juice. Take 5 tablespoons of the apple juice and bring the rest to a boil. Mix the custard powder with the apple juice and sugar until smooth and add to the apple juice. Stir in the apple pieces and set the mixture aside. For the sponge cake, cream together the butter, 150g sugar, and salt until creamy. Add the eggs, sift over the flour and baking powder, and finally fold in the crème fraîche. Pour the batter into a greased springform pan (a 26cm pan is ideal). Pour the apple custard mixture onto the batter and bake at 175°C (top/bottom heat) for about 1 hour. After about 50 minutes, add the almonds to the cake. After 1 hour, test with a wooden skewer to see if any batter is still sticking to it. If so, the cake can bake for another 10 minutes. The cake can be served with powdered sugar and cream.