INGREDIENTS
 12 SERVINGS
350 g flour
200 g butter
1.5 teaspoons of baking powder
70 g icing sugar
1 egg
1 vanilla pudding
1/2 liter of milk
1200 g of gray rennet apples
1 teaspoon cinnamon
powdered sugar
ADD A NOTE

PREPARATION
Knead shortbread : Pour the flour onto the board, add cubed cold butter, baking powder and powdered sugar. Chop the ingredients into a crumble knife. You can also use a planetary mixer.
Add the egg and combine the ingredients into a uniform dough. Cut the dough in half, wrap the halves separately in foil and put in the freezer.
Cook the pudding according to the instructions on the package, adding the indicated amount of sugar (remember to boil milk and ready pudding).
Peel the apples , cut into quarters and cut out the seed nests. Cut into slices and put in a pan. Add cinnamon and cook covered for about 10 minutes until the apples soften, in the meantime stir occasionally.
Preheat oven to 180 ° C . Prepare a small mold measuring approx.  21 x 28 cm .
Remove one of the dough halves from the freezer and grate on a thick grater on the bottom of the mold. Align and gently pat.
Put apples on the bottom and then pudding. Remove the second part of the dough from the freezer and grate directly onto the pudding.
Put in the oven and bake for about 35 minutes until golden brown. Sprinkle with powdered sugar.