Apple pie with a butter-sugar crust

For 24 pieces
  • Fat and flour
  • 1 packet Vanilla custard powder
  • 2 EL + 250 g sugar
  • 400 ml Milk
  • 1,5 k g Apples
  • 5 EL Lemon juice
  • 250 g + 100 g softened butter
  • 1 packet vanilla sugar
  • 1 packet Orange-Back
  • Salt
  • 5 eggs (Gr. M)
  • 350 g flour
  • 1 packet baking powder
  • 150 g Crème fraîche
  • 75–100 g brown sugar
135 minutes
easy
1.
Grease a drip pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Mix the pudding powder, 2 tablespoons of sugar and 6 tablespoons of milk. Bring the rest of the milk to the boil. Stir in the pudding powder, bring to the boil again and simmer for about 1 minute while stirring.
2.
Let cool down and stir frequently.
3.
Peel, quarter and core the apples and cut deeply into the round side several times, but do not cut through. Drizzle with lemon juice.
4.
Mix 250 g butter, 250 g sugar, vanilla sugar, orange baking and a pinch of salt until creamy. Stir in eggs one by one. Mix the flour and baking powder and stir in briefly in portions. Spread the batter on the drip pan.
5.
Stir the crème fraîche into the pudding. Splot on the dough and spread it thinly. Spread the apple quarters on top with the round side up. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes.
6.
Mix 100 g butter and brown sugar.
7.
Take the cake out of the oven. Spread the butter-sugar mixture evenly on top in flakes, bake for another 30 minutes at the same temperature. Let cool down.
1 piece approx:
  • 320 kcal
  • 4 g protein
  • 17 g fat
  • 35 g carbohydrates

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