- 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
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.
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.
Roll out dough and press 2/3 of dough into bottom of a springform pan.
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.
For the filling, mix vanilla pudding powder according to package directions but use cider instead of milk. Add sugar and vanilla sugar.
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.
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.
To serve, loosen springform pan rim. Whip cream with stabilizer, spread over pie and smooth.
Rinse lemon under hot water, dry and remove fine strips with a zester. Roll in sugar and use to decorate pie.