Apple pie with pudding cream

Apple season and apple baking season are in full swing. We offer to bake today apple pie with pudding cream. A very tasty, moderately sweet cake for lovers of apple pastries.

Apple pie with pudding cream – ingredients

  • For the dough:
  • Flour – 3 cups.
  • Coarsely ground flour – 1 cup (can be replaced with regular flour).
  • Baking powder – ½ tsp.
  • Sugar – ½ cup.
  • Oil – 250
  • Yolks – 3 pieces.
  • Eggs – 2 pieces.
  • Sour cream – 2 tbsp.
  • Cocoa – 2 tablespoon
  • For apple mass:
  • Apples – 1,5 kg.
  • Oil – 50
  • Vanilla sugar – 3 tbsp.
  • Cinnamon – 1/3 tsp.
  • Ground cloves – ¼ tsp.
  • Lemon peel (grated) – 1 tsp.
  • For the cream:
  • Jelly lemon – 1 pack.
  • Water – 0,5 cups.
  • Milk – 1,5 glasses.
  • Sugar – 2 tbsp.
  • Cream pudding – 1 package.
  • Cream (from 30%) – 200 ml.

We also recommend that you familiarize yourself with the recipe for a simple Cornish apple pie.

An interesting video on the topic – How to make chocolate sprinkles:

Apple pie with pudding cream – recipe


We sift the flour, mix it with coarsely ground flour, sugar and baking powder, add solid butter cut into cubes. Cut with a knife until a small oily crumb is formed.

Make a well in the oil crumb, add eggs, yolks and sour cream, knead the dough. Divide the dough into two equal parts.

Wrap half of the dough in cling film and put it in the fridge. Add cocoa to the second half, mix until the color is uniform. We wrap the brown dough in cling film, send it to the refrigerator.

Apple mass

Peel the apples, cut out the hard core, and cut into cubes.

***WARNING. The weight of already peeled apples is indicated in the recipe.

In a pan with a thick bottom, melt the butter, lay out the apples, add vanilla sugar, lemon juice and spices, if you wish, you can add more sugar. Fry until apples are soft and excess moisture evaporates. Set aside to cool.

Take the dough out of the refrigerator, cut it in half. We roll out one half according to the size of the form, put the second back in the refrigerator. We transfer the rolled out dough to a form (20×25), lined with parchment.

Put half of the cooled apples on the cake. Take the dough out of the freezer, cut it in half. Grate the dark dough on a coarse grater, on top of the apples. We bake the cake at a temperature of 190 degrees for 35-40 minutes. We are cooling.

Bake the second cake in the same way.


Dissolve the jelly in hot water.

Dilute the pudding in half a glass of milk. Add sugar to the rest of the milk (adjust the amount of sugar to your taste), bring to a boil. Pour the diluted pudding into the boiling milk. Cook, stirring constantly, until thickened. Remove from heat, add dissolved jelly, mix until smooth.

Transfer the cream to a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave to cool.

Whip the well-chilled cream to a rich cream, add 2-3 spoonfuls of the cooled pudding, whip until smooth.

We spread the cream on one of the cakes, carefully cover with the second cake, press it down slightly.

We put the cake in the refrigerator, preferably until the next day (so that the cakes soften well).

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