Apple pie with caramel crust

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
5 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 1 package Vanilla custard powder (for 1⁄2 l milk; for cooking)
  • 400 ml Milk
  • 2 TABLESPOONS + 250 g sugar
  • 7-10 Tbsp slightly + 250 g + 100 g soft butter
  • 7-10 Tbsp some + 350 g flour
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 5 Eggs (Gr. M)
  • 1 package Baking Powder
  • 1.5 kg Apples (e.g. Elstar)
  • 150 g Fresh cream
  • 80 g demerara sugar

Directions

  1. 1

    Stir pudding powder, 5 tablespoons of milk and 2 tablespoons of sugar until smooth. Bring the rest of the milk to the boil and remove from the stove. Stir in the pudding powder, bring to the boil and simmer for about 1 minute, stirring continuously. Pour into a bowl and let it cool down, stirring several times.

  2. 2

    Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. Cream 250 g butter, 250 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer.

  3. 3

    Stir in the eggs one by one. Mix 350 g flour and baking powder and stir in two portions. Put the dough on the fat pan and smooth it down.

  4. 4

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel, quarter and core apples. Cut the apple quarters into 1-2 mm deep several times lengthwise on the curved side. Stir crème fraîche into the pudding.

  5. 5

    Spread the pudding mixture on the dough by the spoonful, pressing it flat a little with the back of the spoon. Place the apple quarters on top with the curvature facing upwards. Bake in the oven for about 30 minutes.

  6. 6

    Knead 100 g butter and brown sugar and spread as flakes on the cake, bake at the same temperature for another 25-30 minutes. Let it cool down. Serve with whipped cream.

Nutrition Facts

KCAL
320 kcal
CARBS
35 g
FATS
17 g
PROTEINS
4 g