Moist apple pie

Ingredients for 1 servings:

• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 100 g margarine
• 200 g flour
• 1 tsp baking powder
• Margarine for the mold
• 4 apples, possibly 5, depending on size
• ¾ liter apple juice
• 175 g sugar
• 2 packets of vanilla sugar
• 2 sachets of pudding powder (vanilla flavor)

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 35 minutes

with vanilla pudding made from apple juice

For the dough, cream together the sugar, vanilla sugar, a pinch of salt, an egg, and the margarine until creamy. Then stir in the flour and baking powder. It’s best to use a dough hook for this. Once everything is well blended, refrigerate the dough so it doesn’t stick too much during further processing. Grease and set aside a springform pan (approx. 26-28 cm in diameter). For the topping, peel the apples and cut them into small pieces. Next, prepare the pudding, which is made with apple juice (instead of milk). Heat the apple juice in a large saucepan. However, reserve about 1/8 of it in the measuring jug to stir in the pudding powder, vanilla sugar, and sugar. When the juice boils, remove the pan from the heat and add the pudding powder. Bring back to a boil briefly, stirring constantly. When the pudding begins to thicken, turn off the heat and add the apple pieces to the pan. Mix everything together and set the pudding aside. Now take the dough out of the refrigerator and press it into the pan, then pour in the apple pudding mixture and place the cake in the oven at 150°C (fan oven) on the middle rack. The cake will be done after about 60 minutes. If it still looks too pale, simply leave it in the oven for a few more minutes.