Applesauce and Vanilla Pudding Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 179 mg | (4 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- Baking powder
- 30 grams sugar
- 1 egg yolk
- 100 grams butter
- For the filling and for decorating
- 4 clear Gelatin sheet
- 125 milliliters white wine
- 700 grams apple sauce (or apple compote)
- 1 pinch cinnamon
- vanilla pudding mix
- 250 milliliters milk
- 30 grams sugar
- 2 Tbsps Yogurt (0.1% fat)
- 40 grams chopped Pistachio
- 1 fresh Apple (and 9-10 baby apples, canned)
Preparation steps
For the dough, mix flour, baking powder and sugar. Cut butter into small pieces. Mix egg yolks and butter pieces into flour mixture. Knead quickly into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
For the filling, soak gelatin in cold water for about 5 minutes. In a saucepan, heat half of white wine. Squeeze excess water from gelatin. Add gelatin to pan and stir into wine, until dissolved. Stir in remaining white wine, applesauce and cinnamon. Remove from heat.
Grease a springform pan, about 26 cm (approximately 10 inches) diameter. On a floured surface, roll out dough. Line pan with dough. Trim dough edges and pierce several times with a fork. Tighten rim around pan. Bake in preheated oven at 200°C (approximately 400°F)(gas mark 3-4, fan: 180 degrees) for about 15 minutes. Loosen rim immediately after baking and allow pie shell to cool.
Mix vanilla pudding powder, milk and sugar in a saucepan and bring to a boil. Return pie shell to springform pan. Tighten rim and pour pudding mixture into pan. Refrigerate briefly, then pour apple mixture over pudding. Cover and refrigerate for 2-3 hours, until set.
Remove rim from pan. For decorating, brush yogurt in apple shape in center of pie. Use a stencil, if needed. Sprinkle pistachios on pie edges and sides and around outline of apple shape. Garnish with a fresh apple slice in center. Halve baby apples and arrange decoratively around outer edge of pie. To serve, cut into pieces.
