Peter's apple pie

Ingredients for 1 servings:

• 150 g butter
• 60 g powdered sugar
• 1 packet of vanilla sugar
• 200 g flour
• 1,000 g apples
• 1 lemon(s), the juice
• 150 g breadcrumbs, cake crumbs, breadcrumbs
• 1 pinch of cinnamon
• 30 g cornstarch
• 1 lemon(s), zest
• 100 g apricot jam
• 2 shots of rum
• 50 g butter
• 50 g sugar
• 40 g honey
• 40 g cream
• 100 g almonds, sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

with almond caramel topping

Make a shortcrust pastry with butter, powdered sugar, vanilla sugar, and flour. Press the dough into a 28 cm springform pan and bake blind at 180°C for about 20 minutes at a fan-assisted oven (add dried peas to the base during baking). Peel, core, and finely chop the apples and sauté with lemon juice. Drain the apples slightly if necessary and let them cool. Mix the cornstarch, breadcrumbs, and cinnamon together with the apricot jam and stir into the apples. Add the lemon zest. Pour the apple mixture into the pan with the baked shortcrust pastry and smooth it down. For the topping, cook the ingredients until the mixture is thick and drips from a spoon (108°C or until a ball of sugar is reached). Stir in the almonds. Pour the sugar mixture onto a sheet of baking paper and spread it out to the size of the springform pan. Once cooled, remove from the paper and place on the unbaked cake. Bake the apple pie at 180°C for about 30 minutes until golden brown. Serve with whipped cream.