Drunk Apple Pie

For the drunken apple pie, first prepare the yeast dough. For this, stir some lukewarm milk and 1 tablespoon sugar with the crumbled yeast and let it rest until bubbles form on the dampfl. Then mix the remaining ingredients into the dampfl. Cover the dough in the mixing bowl and let it rest for about 40 minutes.

Roll out the yeast dough thinly and line a springform pan (approx. 24 cm) with it, raising a rim.

Peel the apples, cut into quarters and remove the core. Cut the apple quarters into thin slices and place them on the yeast dough.

For the filling, mix the custard powder with sugar and a little white wine until smooth. Bring the remaining white wine to the boil and stir in the pudding powder.

As soon as the wine pudding thickens, pour it over the apples. Place the springform pan in the preheated oven and bake the drunken apple pie at 180 °C for about 45 minutes. Allow to cool in the pan.

Whip the cream with the cream stiffener and spread it on the cake. Now open the springform pan.

Sprinkle the drunken apple pie with cinnamon.

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