Apple Pie with Custard Topping

1. 1 Apples≈ 2,26 € per kg 120 g
2. 2 Hard cheesepack 200 g ≈ 2,19 € 15 g
3. 3 Eggspack 10 pcs ≈ 3,29 € 1 pcs
4. 4 Sugar 20 g
5. 5 Butterpack 180 g ≈ 1,76 € 20 g
6. 6 Sour cream 15%pack 300 g ≈ 0,89 € 15 g
7. 7 Wheat flour 40 g
8. 8 Vanilla sugar 4 g
9. 9 Milk 2.5%pack 930 ml ≈ 1,07 € 50 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix dough with 1 cup (120g) all-purpose flour, 12g softened butter⁵, 5g sugar, vanilla sugar, and 2 tbsp sour⁶ cream; chill 15 minutes.

2. Core apples¹ and slice into wedges.

3. Roll out dough, line a pie dish with edges, prick with a fork, and bake at 350°F (180°C) for 15 minutes until lightly golden.

4. Melt remaining butter⁵, sauté apples¹ with 10g sugar for 5–7 minutes until caramelized.

5. Arrange apples¹ over crust, sprinkle with grated cheese.

6. Whisk 1 egg with ½ cup (120ml) milk⁹ and remaining sugar (5g), pour over apples¹.

7. Bake at 350°F (180°C) for 15–20 minutes until custard sets; cool 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.