Fruity Apple Pie

For the shortcrust pastry, mix the flour, ground almonds, baking powder and a pinch of salt together. Add the sugar, vanilla sugar as well as the egg and the butter cut into small pieces and knead together by hand to form a smooth, not very firm, shortcrust pastry. Wrap the dough in cling film and leave to rest in the refrigerator for a while.

For the cream, peel the apples, put about 350g of them aside. Cut the remaining apples, about 650g, into thin slices or wedges and place in a slightly larger saucepan. Add 200ml water and 1 tablespoon lemon juice and bring the apples to the boil in the water. Strain the apples through a sieve and collect the cooking liquid. Empty the liquid back into the pot and add 500ml orange juice. Put the pudding powder in a bowl, mix well with the sugar and cinnamon and mix well with a few tablespoons of liquid from the saucepan. Bring the liquid to the boil in the saucepan, pull the saucepan off the stove and stir in the mixed pudding powder with a whisk. Put the saucepan back on the stove and cook to a very thick porridge, stirring constantly. Pull the saucepan to one side and fold the precooked apple slices into the pudding.

Grease a springform pan, 26 cm in diameter, and dust thinly with flour (including the edge). Press the cold shortcrust pastry into the pan with your hands, using your fingers to press the pastry about 2cm high on the edge of the baking pan.

Distribute the pudding-apple mixture, which has cooled down a little, evenly on the dough. Cut the remaining peeled apples into thin slices or wedges and place them next to each other - not fan-like - and sprinkle the whole cake with the almond flakes.

Bake the cake immediately in the preheated oven at 200 degrees top / bottom heat, initially for 20 minutes. Then set the oven temperature back to 180 degrees and bake the cake for another 45 minutes. If the cake turns too brown on the surface, cover it with aluminum foil for the last 15 minutes.

Place the baked cake on a wire rack and let it cool down well until the next day. Only then carefully loosen, open and remove the edge of the springform pan with a knife.