Chocolate Pie with Apples and Pudding

An excellent pastry, suitable for all seasons and occasions. You can enjoy it at a picnic, a home party, or after a Sunday lunch, and it is also suitable for larger celebrations such as weddings, baptisms, confirmations, birthdays, and similar events. If you dont like cocoa, you can omit it and prepare the pie with regular shortcrust pastry. While trying this dessert, we got the idea to replace the apples with cherries from a compote. The idea seemed interesting, and we might try it on the next occasion.

Details

  • Preparation Time: 85 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Apples

  • 1.2 kg Apples, rose

  • 150 ml Water

  • 1 spoon Juice, lemon

  • pieces Lemon zest, fresh

  • 1 teaspoon Spices, cinnamon, ground

  • 4 spoon Sugar, white

Cream

  • 1.5 bags Pudding, vanilla

  • 9 spoon Sugar, white

  • 750 ml Milk, whole milk

  • 2 piece Egg, egg white, fresh

  • 3 spoons Sour cream

Dough

  • 350 g Flour, Wheat, bread flour

  • 1 pinch Salt, table

  • 1.5 teaspoons Baking powder

  • 2 spoons Cocoa, powdered, unsweetened

  • 1 bag Sugar, white

  • 110 g Sugar, white

  • 200 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

  • 4 spoon Water

  • pieces Powdered sugar

Steps

  1. In a large bowl, sift the flour and mix it with salt, sifted baking powder, and cocoa. Add the cubed butter and fat to the mixture and rub it into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add regular and vanilla sugar, egg yolk, and cold water. Quickly knead the ingredients to form a uniform dough.

  2. Divide the dough into two pieces, shape them into balls, and wrap each separately in plastic wrap. Store both pieces in the freezer for at least 2 hours.

  3. Wash, peel, and quarter the apples, removing the stems and cores. Slice the quarters into thinner slices and place them in a pot. Add water, sugar, cinnamon, lemon juice, and zest. Cook the apples over low heat for 8 minutes until slightly softened, then drain well and let them cool.

  4. In a small bowl, mix the pudding powder with 7 tablespoons of sugar and about a deciliter of cold milk. Pour the remaining milk into a pot and bring it to a boil. Add the pudding mixture to the hot milk and cook over medium heat, stirring constantly, for 3-5 minutes until the pudding thickens. Transfer the pudding to a bowl and cover it with plastic wrap (to prevent a skin from forming). Let the pudding cool.

  5. Beat the egg whites with 2 tablespoons of sugar until stiff and glossy. First, mix the sour cream into the cooled pudding, then gently fold in the beaten egg whites with a spatula. If the cream is not sweet enough, add a bit more sugar.

  6. Grease a rectangular baking dish (20 x 35 cm) with butter. Take one piece of dough from the freezer and grate it over the bottom of the dish.

  7. Spread the cooled cooked apples over the dough and cover them with the pudding cream.

  8. Grate the second piece of frozen dough over the top. Bake the pie in a preheated oven at 180°C for about 45 minutes.

  9. Let the dessert cool completely before serving. Sprinkle with powdered sugar, cut into pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 202.64 kcal
  • Fat: 7.86 g
    • Saturated Fat: 4.73 g
  • Carbohydrates: 29.31 g
    • Sugars: 15.76 g
  • Protein: 2.17 g
  • Fiber: 0.42 g