Heavenly moist apple pie from the old school

Ingredients for 1 servings:

• 160 g flour
• 80 g sugar
• 80 g vegetable cream, liquid, with butter flavor
• 1 packet of vanilla sugar
• ½ tsp cinnamon powder
• 300 g flour
• 150 g sugar
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 pinch of salt
• 150 ml plant drink
• 100 ml carbonated water
• 90 g vegetable oil, neutral
• 400 g plant-based cream (Plant Cream Cuisine)
• 1 packet of vanilla pudding powder
• 50 g sugar
• 1 tbsp cinnamon sugar
• 1 kg apples, sour
• Fat for the mold
• Powdered sugar, for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

vegan

Knead the first 5 ingredients into a crumble dough and chill. Preheat the oven to 180°C (top/bottom heat). For the dough, mix together the remaining dry ingredients, add the wet ingredients, and stir briefly. Pour the dough into a greased springform pan. Quarter the apples, remove the cores, and roughly dice the flesh. I always leave the peels on. They don’t bother you, and red apples still have nice flecks of color in the dough. Press the diced apples into the dough. Sprinkle the cinnamon sugar over the top. Whisk together the cream, vanilla pudding powder, and sugar and pour over the apples. Sprinkle the crumble over the top and bake for about 1 hour. Remove from the oven and let cool slightly. After 1 hour, remove from the pan, sprinkle with powdered sugar, and enjoy while still warm.