Apple Pie or Apple Cake

Ingredients

• For the dough:
• 175 g butter
• 50 g sugar
• A pinch of salt
• 300 g all-purpose flour
• 2 tbsp water
• 1 egg
• For the filling:
• 4 apples
• 2 eggs
• 100 g sugar
• 300 g fat-free labneh
• 200 ml heavy cream
• 1 sachet custard powder
• For the topping:
• 25 g butter
• 50 g honey
• 1 tbsp sugar
• 1 tbsp milk
• 75 g blanched sliced almonds

Method

1. Mix the flour with the salt and sugar. Cut the room-temperature butter into small pieces and rub it into the dry ingredients.
2. Add the egg and mix, then add the water and knead until you have a smooth dough.
3. Cover the dough with plastic wrap and chill in the refrigerator for about 40 minutes.
   Timers: 40 min
4. Prepare the filling: peel the apples and cut them into small cubes.
5. Whisk the eggs with the sugar until creamy, then add the vanilla, custard powder, and the fat-free labneh and mix well.
6. Divide the dough into two parts: one third and two thirds. Roll out the two-thirds portion into a tart pan, making sure the edges rise about 3 cm above the pan.
7. Prick the dough for the apple pie with a fork before baking so it doesn't puff up.
8. Bake the pan in a preheated oven at 180°C until the crust is cooked and golden.
9. In another pan of the same diameter, roll out the remaining one-third of the dough to about 0.5 cm thick, prick with a fork, and bake it.
10. Place the apple cubes into the first baked crust and pour the egg-and-labneh mixture over them. Cover the filling with the baked third-of-dough layer and press gently.
11. Bake the apple pie for about 45 to 50 minutes.
    Timers: 50 min
12. In a small saucepan, combine the butter, honey, sugar, and milk and stir. When it reaches a boil, add the sliced almonds and remove from the heat.
13. Spread the butter-honey-milk mixture over the apple pie while it is still hot, then brown the top in the preheated oven for 5 to 10 minutes until the surface is toasted.
    Timers: 10 min
14. Serve the apple pie cold.