Belgian Apple Pudding with Cheese
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Dough filled with apple mixture, surface brushed with sour cream and sprinkled with sugar, baked in the oven until golden brown.
Ingredients:
Procedure:
1. Sift the semi-coarse flour onto a rolling pin, cut in 150g of softened butter, add salt and work in the ice water with a round knife, then work the dough with your hands, wrap in cling film and refrigerate for about 30 minutes
2. Slice the peeled apples into thin slices, mix with 200 g of sugar, lemon juice and finely grated zest and ground cinnamon 3. Roll out two thirds of the dough on a floured rolling pin into a sheet, line the bottom and sides of a buttered baking tin with it, cover with the apple mixture and spread the flakes of the remaining butter on top
4. Roll out the rest of the dough into a sheet the same size as the baking dish, place it on top of the apples, press the edges together well and prick the dough several times with a fork
5. Place in a preheated oven at 200 °C and bake for 10 minutes, then reduce the temperature to 180 °C and bake for a further 30 minutes
6. Finally, brush the surface of the pie with sour cream, sprinkle with the remaining sugar and place in the oven for 5 minutes more
7. Cut the pie into pieces while still warm, transfer to plates and garnish each with a few thin slices of sliced cheese.
