Apple pie with raspberries

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 1 egg yolk
• 125 g butter
• 400 g raspberries, fresh
• 3 apples, approx. 450 g
• 80 g sugar
• 3 tbsp lemon juice
• 3 tbsp almond flakes or chopped almonds
• 1 pack of cream powder (bake-proof pudding cream)
• 250 ml milk, cold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

embedded in pudding and crumbs

Preheat oven to 175 degrees Celsius. Mix the crumble ingredients into a dough using a dough hook or your fingers. Grease a 26 cm springform pan and press two-thirds of the crumble into the pan, forming a 1 cm high rim. Wash and sort the raspberries, if necessary, and carefully pat dry. Peel, core, and finely dice the apples (I use Breaburn). Mix the raspberries and apples with the lemon juice and sugar. Prepare the baking-proof custard as directed on the package and spread half over the dough, smoothing it down. Fill the other half into a piping bag. Spread the fruit mix evenly on top. Spread the remaining custard creatively in small portions over the fruit, as desired, then sprinkle the remaining crumble and the flaked almonds evenly over the top. Bake the pie in the oven for about 50 minutes. Variation: If you like it really fruity, simply omit the custard and serve the pie with whipped vanilla cream/eggnog cream/whipped cream or ice cream. The cake will then be less sweet and lower in calories. Note: You can also use frozen raspberries, but the cake will be very wet; fresh ones are better.