Crumble Apple Pie with Vanilla

Ingredients for 1 servings:

• 300 g wheat flour type 405
• 100 g sugar
• 175 g butter, soft
• 8 g vanilla sugar
• 1 pinch of salt
• 1 egg(s), size M
• Fat and flour for the mold
• 1.2 kg apple
• 1 lemon(s)
• 300 ml apple juice, naturally cloudy
• 100 g sugar
• 100 g cream
• 74 g vanilla pudding powder
• 250 g wheat flour type 405
• 150 g butter, soft
• 150 g sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

1. For the shortcrust pastry: Sift flour into a bowl, add sugar, vanilla sugar, salt, butter, and egg, and knead by hand until you have a nice dough. Wrap in cling film and refrigerate for about 30 minutes. 2. For the filling: Peel and core the apples, and cut the flesh into 1 cm pieces. Squeeze the lemon and drizzle the juice over the apple pieces. Mix well. Stir the vanilla pudding powder into 1/3 of the apple juice. Melt the sugar in a saucepan until lightly browned, then deglaze with the remaining 2/3 of the apple juice. Do not stir, or all the sugar will stick to the spoon. Wait until the caramel has dissolved in the apple juice. Remove the pan from the heat and add the vanilla pudding mixture, stirring well until creamy. Add the cream and apple pieces, and mix well. 3. For the crumble: Combine the flour, butter, and sugar, then crumble between your fingers. 4. Preheat the oven to 200°C (top/bottom heat). 5. Take the dough out of the fridge and roll it out on a lightly floured surface to a thickness of about 0.5 cm. 6. Line a 28 cm springform pan with baking paper, grease it, and flour it. 7. Pour the dough into the springform pan and pull the edges up to the top. Lightly prick the bottom and edges with a fork. Trim off any excess. 8. Pour the apple mixture into the pan and press down gently. Spread the crumble on top. 9. Bake in the middle rack of the oven for about 40 minutes. Tips: Cover the pan with aluminum foil after about 15 minutes of baking so the top of the cake doesn’t get too dark. If you don’t like it too sour, you can simply leave out the lemon. If you like, you can add chopped walnuts or pecans to the apple mixture. The cake tastes great with warm vanilla sauce.