Apple Pie with Whipped Cream

Apple Pie with Whipped Cream
3 h. 30 min.


for 12 pieces
For the crust
1 Springform pan (26 cm diameter or about 10 inches)
250 grams Pastry flour
1 teaspoon Baking powder
100 grams Sugar
1 packet Vanilla sugar
125 grams cold Butter
1 Egg
1 teaspoon grated Lemon peel
For the filling
1 kilogram Apples
juice of Lemons
3 tablespoons Sugar
2 packets Vanilla pudding powder
100 grams Sugar
750 milliliters tart Cider
1 packet Vanilla sugar (or 80g cornflour)
400 grams Whipping cream
2 packets Whip cream stabilizer
1 organic Lemon
3 tablespoons Sugar
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Preparation steps

Step 1/9

For the dough, form flour into a mound on a flat work surface. Mix with baking powder, vanilla sugar, lemon zest and salt. Make a well in the center. Cut cold butter into small pieces and distribute around well. Crack egg in well.

Step 2/9

Chop ingredients together with a knife and then knead with hands into a smooth dough. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.

Step 3/9

Roll out dough and press 2/3 of dough into bottom of a springform pan.

Step 4/9

Clamp on springform pan ring. Roll out remaining pastry into a roll and lay on edges of pan, touching bottom dough piece. Press around pan to form a 4 cm (approximately 1 1/2 inch) high edge. Press firmly to seal 2 pieces together.

Step 5/9

For the filling, mix vanilla pudding powder according to package directions but use cider instead of milk. Add sugar and vanilla sugar.

Step 6/9

Peel apples, cut into quarters and remove cores. Cut flesh into small pieces and mix with lemon juice and 3 tablespoons sugar. Spread evenly over dough.

Step 7/9

While still hot, pour pudding mixture over apples and bake in a preheated oven at 170°C (approximately 350°F) for 60 minutes. Remove and cool in pan.

Step 8/9

To serve, loosen springform pan rim. Whip cream with stabilizer, spread over pie and smooth.

Step 9/9

Rinse lemon under hot water, dry and remove fine strips with a zester. Roll in sugar and use to decorate pie.