Apple-Cidre-Pie with cream

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Boil condensed milk in the tins in sufficient water (tins must always be covered with water) for about 1 1/2 hours, covered. Pour cider and apple juice into a pot, bring to the boil and boil down by about half

2. 2

   Put the biscuits in a large freezer bag and crumble them finely with a cake roll. Melt butter. Mix butter and biscuit crumbs. Spread a thin layer of oil on the pie dish (approx. 24 cm). Put the cookie crumbs into the form, press the bottom and the edge evenly and firmly. Put the mould in a cold place

3. 3

   Take cans out of the water and let them cool down for about 30 minutes. Pour the caramelised condensed milk into a bowl and allow to cool for approx. 30 minutes while stirring occasionally, then place in the fridge to cool

4. 4

   Soak gelatine in cold water. Mix cream cheese and condensed milk. Stir in cider juice mixture. Dissolve squeezed out gelatine. Stir in 3 tablespoons of cream, then stir into the remaining cream. Season the cream with a little cinnamon, place on the biscuit base, chill for at least 4 hours

5. 5

   Wash the apple, grate dry and quarter it. Remove the core from one quarter. Cut apple quarters lengthwise into very thin slices and sprinkle with lemon juice. Use the remaining apple for other purposes. Whip cream until semi-stiff and fill into a piping bag with a large perforated spout. Spray the cream into the middle of the pie. Form apple slices on the cream into a rose and decorate with a mint leaf. Serve immediately

6. 6

   waiting time approx. 6 hours

Nutrition Facts

KCAL
340 kcal

CARBS
39 g

FATS
17 g

PROTEINS
6 g