Fine apple pie

Ingredients for 1 servings:

• 200 ml water
• 75 g sugar
• 1 tbsp lemon(s) – zest, grated
• 3 tbsp lemon juice
• 500 g apples, sour
• some cinnamon
• 200 g butter, soft
• 150 g sugar
• 4 eggs
• 200 g flour
• 1 tbsp lemon(s) – zest, grated
• Fat and breadcrumbs for the mold
• 2 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, prepare the filling: Bring the water to a boil with the sugar, lemon zest, lemon juice, and a pinch of cinnamon. Turn off the heat. Peel and core the apples, one at a time, and slice them into wedges, then immediately add them to the lemon juice to prevent them from browning. Bring the juice back to a boil, cover, and simmer the apples for about 2 minutes. Let cool. For the pastry, beat the fat and sugar until fluffy. Stir in the eggs and lemon zest, then the flour. Preheat the oven to 175°C (350°F). Grease a 24 cm springform pan and sprinkle with breadcrumbs. Pour half of the batter into the pan and smooth it down. Drain the apple pieces well and then spread them evenly over the batter. Spread the remaining batter over the batter. Place the cake on a wire rack on the lowest shelf of the oven and bake for 40 minutes. Let the cake stand for a while, then carefully remove it from the pan. Sprinkle with powdered sugar and serve. Tip: Instead of grated lemon peel, use a few drops of butter vanilla flavoring for the dough!