Candied apple pie

Ingredients for 1 servings:

• 1 kg apples
• 4 tbsp lemon juice
• 400 ml cream
• some lemon or orange peel
• 150 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 380 g flour
• 1 packet of baking powder
• 150 g sugar
• 150 g butter
• 1 tsp cinnamon
• 1 tsp lemon juice
• 6 tbsp milk or coconut milk
• 100 g hazelnuts or almonds, grated, alternatively almond flakes
• Grease for the tray

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Variation of the impossible apple pie

Peel, core, and slice the apples. Drizzle with 4 tablespoons of lemon juice and mix. For the batter, beat the cream, lemon or orange zest, sugar, and vanilla sugar until frothy. Add the eggs one at a time and mix in. Mix the flour and baking powder, sift them into the foam, and fold in. Spread the batter onto a greased baking sheet (or half the amount into a greased springform pan) and top with the apples, leaving a small edge (in the springform pan, pull the edges up slightly). Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 15 minutes. Meanwhile, prepare the glaze: Melt the butter in a small saucepan. Then stir in the sugar, cinnamon, lemon juice, and milk and bring to a boil. Stir in the hazelnuts or almonds (you can also add a handful of raisins if you like). Spoon the glaze onto the baked apple batter, leaving a small edge free. Return the whole thing to the oven and bake for another 15 minutes. This is a tried-and-tested variation of Helga2’s impossible apple pie. The quantities listed are for a full baking tray; for a 30cm springform pan, simply halve the quantities.