Saffron Apple Pie From the Baking Sheet

A great cake recipe for any occasion:

1. beat butter with powdered sugar in a food processor until creamy.

Gradually add the eggs. Then add the flour and mix in quickly. Divide dough in half and shape into 2 flat rectangular dough sheets. Wrap in plastic wrap and refrigerate for at least 2 hours. 2.

In the meantime, mix the pudding powder with 100 ml milk. Bring remaining milk to a boil with vanilla sugar, add pudding mixture, stirring throughout, and bring to a boil. Pour into a large enough bowl, cover with plastic wrap and set aside to cool.

Squeeze juice from one lemon. Rinse apples, quarter, core and cut into very narrow wedges. Mix with juice of one lemon, sugar and saffron and marinate for 2 hours with the lid closed.

4. roll the pastry sheets in order on a floured surface to about

½ cm thick and 5 cm larger than the tray (42 x 35 cm). Drain apple slices in a colander. Line the baking sheet with parchment paper, place 1 sheet of dough on top and press well to smooth the edges. Spread the pudding mixture evenly on it and place the apple slices on top. Place the 2nd pastry sheet on top and fold the overlapping ends inward. Press the edge of the dough firmly smooth and cut the excess dough into small pieces. Prick dough a few times with a fork. 5.

5. bake in the heated oven on the lowest rack at 180 (gas 2 – 3, do not recommend convection oven).

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