Altländer apple pie

Name: Altländer apple pie
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 7-10 Tbsp slightly + 150 g cold + 50 g + 125 g butter; 7-10 Tbsp slightly + 300 g + 150 g flour; 150 g Icing sugar; 1 Egg (Gr. M); 1.8 kg Apples (e.g. Elstar); 6 TABLESPOONS Lemon juice; 3 TABLESPOONS + 50 g sugar; 600 ml Orange juice; 2 packages Vanilla custard powder; 50 g demerara sugar

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 150 g cold + 50 g + 125 g butter
7-10 Tbsp slightly + 300 g + 150 g flour
150 g Icing sugar
1 Egg (Gr. M)
1.8 kg Apples (e.g. Elstar)
6 TABLESPOONS Lemon juice
3 TABLESPOONS + 50 g sugar
600 ml Orange juice
2 packages Vanilla custard powder
50 g demerara sugar

Directions

1
Grease a baking tray or tart tin (30 cm Ø) and dust with flour. Mix 300 g flour and icing sugar. Add the egg and 150 g butter in pieces. Knead first with the dough hooks of the mixer, then briefly with your hands to a smooth dough.
2
Roll out the dough on a lightly floured work surface until round (approx. 38 cm Ø). Carefully lift into the mould and press the edge lightly. Chill for about 30 minutes.
3
Peel, quarter, core and cut apples into pieces. Mix with lemon juice. Melt 50 g butter in a pot. Sprinkle in 3 tablespoons of sugar. Add the apples with lemon juice and 450 ml orange juice.
4
Bring to the boil and simmer covered for about 2 minutes. Stir the rest of the orange juice and pudding powder until smooth. Stir into the apples and simmer for 1 minute, stirring gently. Remove the pot from the heat and let it cool down a little.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Melt 125 g butter. Mix 150 g flour, 50 g sugar and brown sugar well. Add butter. Knead everything into crumbles.
6
Spread the apple mixture on the base in the mould, sprinkle with crumbles.
7
Bake the cake in a hot oven on the lowest shelf for about 50 minutes. Remove from the oven and leave to cool in the mould on a cake rack (preferably overnight). Serve with semi-stiff whipped cream and vanilla sauce.