Covered apple pie with crumble

Ingredients for 1 servings:

• 300 g flour
• 100 g butter
• 100 g sugar
• 1 tsp baking powder
• 1 tbsp vanilla sugar
• 2 eggs
• 1,500 g apples, preferably sour
• 50 g butter
• 50 g raisins
• 50 g sugar
• 1 tbsp vanilla pudding powder
• 150 g flour
• 100 g butter
• 100 g sugar

Instructions

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

Mix flour, butter, sugar, baking powder, vanilla sugar, and eggs into a shortcrust pastry, then let it rest for 30 minutes. Peel the apples, cut them into eighths, and then dice them, removing the cores. Place them in a saucepan with the butter, sugar, and raisins and heat until the apple pieces begin to cook and a firmer mixture forms. Then set aside. Prepare the vanilla pudding according to the package instructions. You may need additional ingredients (milk). Let the pudding cool, but only until it is thick and not completely firm. Grease a springform pan and roll out the shortcrust pastry in it. Pull up the edges about 3 cm to prevent the mixture from leaking out. Now pour the pudding onto the pastry and spread it evenly. Then pour the apple mixture on top and spread it carefully. Make a crumbly pastry from the flour, butter, and sugar and place it on top of the apple filling. Bake in a preheated oven at 160 degrees Celsius (325 degrees Fahrenheit) for about 60 minutes. To ensure the cake browns evenly, I increase the oven temperature to 200 degrees Celsius (400 degrees Fahrenheit) 10 minutes before the end of the baking time. But be sure to stand by, otherwise it might overbrown. If you like, you can also add cinnamon to the apples, but we don’t like cinnamon.