Veiled Apple Pie

Ingredients for 1 servings:

• 250 g flour
• 1 packet of baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 150 g butter
• 1,000 g apples
• ¾ liter apple juice
• 2 packs of pudding powder, vanilla
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g whipped cream
• Sugar and cinnamon, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Shortcrust pastry: In a bowl, combine the flour, baking powder, sugar, vanilla sugar, egg, and butter with the dough hook of a hand mixer until smooth. Cover and chill for 30 minutes, then spread the dough into a springform pan lined with baking paper, forming a rim about 5 cm high. Topping: Peel, quarter, and slice the apples. Mix 8 tablespoons of apple juice and the custard powder until smooth. Bring the remaining juice, sugar, and vanilla sugar to a boil, add the apple pieces, and bring back to a boil. Stir in the mixed custard powder and bring to a boil briefly. Pour the apple mixture onto the shortcrust pastry base and bake in a preheated oven at 180°C (160°C fan/convection oven) for about 1 hour. If necessary, cover with baking paper halfway through the baking time to prevent the pastry from overcooking. Remove the cake from the oven and let it cool in the pan, ideally overnight. Caution: The filling will only set after cooling! Cream: Whip the cream until stiff and spread it on the cake in waves. Sprinkle with the sugar/cinnamon mixture. Serve well chilled!