My best apple pie

Ingredients for 1 servings:

• 350 g wheat flour
• 125 g butter, room temperature
• 2 eggs
• 100 g sugar
• 1 tsp vanilla paste
• 1 pinch of salt
• 1 pinch of ginger powder
• 15 g butter
• 1 lemon(s), juice
• 1 cl Calvados
• 1 ½ kg apples
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 200 g sour cream
• 100 g cream
• 3 eggs
• 20 g cornstarch
• 50 g sugar
• 100 ml cream
• 50 g sugar
• 75 g butter
• 150 g almond flakes

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 3 hours 5 minutes

For a 26 cm springform pan, makes approx. 12 pieces

Make a dough from flour, room-temperature butter, eggs, sugar, vanilla paste, and salt. Press half into the bottom of a 26cm springform pan, and use the rest to form the sides. Place the springform pan in the refrigerator. Peel and dice the apples, then sauté them with the sugar, butter, ginger powder, cinnamon, and Calvados in a large saucepan for 20 minutes. Mix the sour cream with the eggs, sugar, cornstarch, and cream. Transfer the apples to the springform pan. Pour the sour cream and cream mixture over the apples and bake the cake in the oven at 200°C (top/bottom heat) for 25 minutes. Mix the almonds with the cream, sugar, and softened butter and spread over the apples. Bake for another 40 minutes at 180°C (350°F). Allow to cool in the pan.