Winter apple pie with vanilla sauce
very easy
90 mins
90 mins
Ingredients
- 1 package Vanilla sauce powder (for cooking)
- 2 TABLESPOONS Sugar
- 1⁄2 l Milk
- 100 g Raisins
- 1.5 kg Apples (e.g. Cox Orange)
- 50 g + 75 g butter
- 75 g demerara sugar
- 4 TABLESPOONS Lemon juice
- 1 package (250 g) Strudel, filo or yufka dough (10 sheets; refrigerated shelf; e.g. Aunt Fanny)
- 5 TABLESPOONS ground almonds (without skin)
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Cling film
Directions
- 1
For the vanilla sauce, stir the sauce powder, sugar and 6 tablespoons of milk until smooth. Bring the remaining milk to the boil, stir in the sauce powder and bring to the boil briefly. Pour the sauce into a bowl or pot.
- 2
Place the foil directly on the surface so that no skin is formed. Let the sauce cool down.
- 3
Rinse and drain the raisins. Peel apples, quarter them, cut out the core. Cut apples into small pieces. Heat 50 g butter, brown sugar and lemon juice in a pot. Add apples and raisins and mix well.
- 4
Cover and cook over a low heat for 6-8 minutes, stirring occasionally. Let the compote cool down a little.
- 5
Let the strudel dough rest at room temperature for about 10 minutes. Melt 75 g butter in a small pot. Grease a tart mould with a lifting base (26 cm Ø) with some butter. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
- 6
manufacturer). Place the first strudel sheet in the mould so that half of the dough protrudes. Brush with some butter. Place the remaining sheets of dough in a circle, overlapping slightly, until the circle is complete and all sheets are used up.
- 7
Brush each with butter.
- 8
Spread the almonds on the ground, add the compote. Fold over the excess dough towards the middle. Spread with rest of butter. Bake in a hot oven for about 40 minutes. Take out, let cool down a little.
- 9
Dust with icing sugar and serve warm with vanilla sauce. Whipped cream tastes good with it.
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