Apple cider pie with cream

For 12 pieces
  • 2 Can (s) (400 g) sweetened condensed milk
  • 200 ml Cider
  • 100 ml Apple juice
  • 200 g Shortbread biscuits
  • 150 g Butter
  • 6 sheet gelatine
  • 200 g double cream cheese
  • ground cinnamon
  • 1 red Apple
  • 1 EL Lemon juice
  • 100 g Whipped cream
  • Mint
  • Oil
  • 1 large freezer bag
  • disposable piping bags
120 minutes
very easy
Cover and boil condensed milk in the cans in sufficient water (cans must always be covered with water) for approx. 1 1/2 hours. Pour the cider and apple juice into a saucepan, bring to the boil and simmer by approx. Melt the butter. Mix the butter and biscuit crumbs. Spread the pieform (approx. 24 cm) thinly with oil. Put the biscuit crumbs into the mold, press the base and edge evenly. Chill the mold
Take the cans out of the water and let them cool for about 30 minutes. Pour the caramelized condensed milk into a bowl and let it cool for about 30 minutes, stirring occasionally, then let it cool in the refrigerator
Soak the gelatine in cold water. Mix the cream cheese and condensed milk. Stir in the cider juice mixture. Dissolve the pressed gelatine. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Season the cream with a little cinnamon, place on the base of the biscuit, refrigerate for at least 4 hours
Wash the apple, rub dry and quarter. Remove the core from a quarter. Cut the apple quarters lengthways into very thin slices and drizzle with lemon juice. Use the remaining apple for other purposes. Whip the cream until it is semi-stiff and pour it into a piping bag with a large perforated nozzle. Sprinkle the cream in the middle of the pie. Shape the apple slices into a rose on the cream and decorate with a mint leaf. Serve immediately
Waiting time approx. 6 hours
1 piece approx. :
  • 340 kcal
  • 1420 kJ
  • 6 g protein
  • 17 g Fat
  • 39 g carbohydrates


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