Covered baked apple pie

Ingredients for 1 servings:

• 325 g flour
• 100 g sugar
• 1 egg(s)
• 200 g butter, cold, in pieces
• 1 kg apples, sour
• 1 lemon(s), juice
• ½ pack of pudding powder, vanilla flavor
• 375 ml cream
• 1 packet of vanilla sugar
• 75 g sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the shortcrust pastry, knead all ingredients into a smooth dough, wrap in cling film, and refrigerate for 30 minutes. Meanwhile, peel and core the apples. Cut into thick slices and drizzle with lemon juice. For the icing, mix 75ml of cream with the vanilla pudding powder until smooth and set aside. Bring 300ml of cream, vanilla sugar, and sugar to a boil in a saucepan, then remove from the heat. Stir in the mixed pudding powder while stirring and bring back to a boil briefly. Preheat the oven to 200°C (175°C fan-assisted oven). Remove the pastry from the refrigerator and halve it. Roll out one half into a round shape and place it in a springform pan lined with baking paper, pulling up a small edge. Place the apple slices on the pastry base and cover with the icing. Roll out the other half of the pastry into a round shape and place it on the cake. Press the edges together slightly. The baking time is 40-50 minutes, depending on the oven. Then let the cake cool in the pan. Double the amount of ingredients is enough for one baking sheet.