Lightened baked apple pie

Ingredients for 1 servings:

• 125 g butter
• 80 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 200 g flour
• 9 apples, sour, as many as fit into the dish
• ½ cup raisins
• e.g. rum or calvados
• ½ cup walnuts, chopped
• Cinnamon
• 600 ml milk (whole milk)
• 150 g cream
• 100 ml sugar
• 1 packet of vanilla sugar
• 1 ½ packets of pudding powder (vanilla flavor)

Instructions

Working time approx. 35 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 35 minutes

A lighter version of the classic with the same deliciousness! Prepare the day before! Makes 9 pieces

Soak the raisins in rum, ideally for several hours. Knead the ingredients for the shortcrust pastry and refrigerate. In the meantime, preheat the oven to 200°C (top/bottom heat, fan: 180°C), peel the apples, and core them. Line a 26cm springform pan with the shortcrust pastry; for a 28cm springform pan, you may need to make a little more pudding. Pour half of the walnuts evenly over the pan, place the apples in the pan, and fill the gaps with apple halves or apple quarters. Mix the remaining walnuts with the rum-infused raisins. Fill the apples or the gaps with apples and sprinkle with cinnamon. Take 100ml of the milk to make the pudding mix. Bring the remaining milk, cream, and sugar to a boil in a saucepan. Stir in the custard mix, bring to a boil, and stir. Pour the finished pudding evenly over the apples. Bake in the oven for about 45 minutes, until the apples are soft when pierced and the icing is golden brown.