Apple pie with whole apples

Ingredients for 1 servings:

• 250 g wheat flour
• 2 tsp baking powder
• 100 g butter or margarine
• 150 g sugar
• 1 egg(s)
• 8 apples, e.g. Boskoop or Granny Smith
• 600 ml whipped cream
• 100 g sugar
• 1 pack of pudding powder, vanilla

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sift flour and baking powder into a mixing bowl. Add the remaining ingredients and mix thoroughly using a hand mixer fitted with a dough hook, first on the lowest speed and then on the highest speed. Knead on a floured surface until you have a smooth dough. If the dough is sticky, wrap it in cling film and chill for 20-30 minutes. Roll out 2/3 of the dough on the bottom of a 26 cm springform pan, shape the remaining dough into a log and place it on the bottom of the pan to form a rim. Press it onto the pan to create a rim about 2 cm high. For the topping, peel and core the apples, and place the apples on the dough. For the glaze, make a pudding from the cream, sugar, and pudding mix and pour it hot over the apples. I often use double the amount, as large apples are often not completely covered with the pudding, and pour enough over the apples to cover them. Don’t fill it completely, or it will overflow during baking. Place the pan on a wire rack in the oven and bake for about 60 minutes. Preheat oven to 160-180 degrees Celsius (convection oven) or 180-200 degrees Celsius (top and bottom heat oven). Allow the cake to cool in the pan on a wire rack.