Apple Pie with Custard Topping

1. 1 Apples≈ $3.50 per kg 30 g
2. 2 Hard cheesepack 200 g ≈ $2.64 19 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Sugar 15 g
5. 5 Butterpack 180 g ≈ $1.60 20 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 4 g
7. 7 Wheat flour 20 g
8. 8 Vanilla sugar 8 g
9. 9 Milk 2.5%pack 930 ml ≈ $0.91 4 ml
10. 10 Sunflower oil 10 ml

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

Method

1. Mix dough using flour, softened butter⁵, sugar, vanilla sugar, and sour⁶ cream. Chill.

2. Core apples¹ and slice into wedges.

3. Roll out dough, fit into a pie dish. Prick with a fork, bake at 350°F (180°C) for 20–25 minutes until golden.

4. Melt butter⁵, cook apples¹ over low heat until sugar caramelizes.

5. Sprinkle sugar over apples¹, then place them on the crust.

6. Soften cream cheese, spread evenly over the filling.

7. Whisk eggs³ with milk⁹ and sugar until quadrupled in volume.

In short

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