I found this recipe on Chefkoch.de, one of the best recipe sites out there in my opinion, in 2010, and I’ve been using it ever since. It is simply hands down one of the best apple pies I’ve had, and I always bake this at least three times a year during apple season (September-October). I’ve contacted Stefan, who posted the recipe, and he generously allowed me to translate it in English. Please remember that when baking, it is better use the roundish, sour apples than the sweeter ones (though that works fine too!).
300 g/ 1 cup All-purpose flour, 100 g Butter, 100 g Sugar, 1 tsp. Baking powder, 1 packet/1 Tbsp. Vanilla sugar, 2 eggs
1.5 kg (3 pounds) apples, 50 g butter, 50 g Raisins, 50 g Sugar (10 g less if you don’t want it too sweet), and a packet of Vanilla pudding (Jell-O makes them in the US, Dr. Oetker in Europe, or you can make your own), and at least 3 Tbsp. of Cinnamon powder (for Cinnamon fans.)
150 g All-purpose flour,100 g Butter, 100 g Sugar.
Prepare the shortcrust by combining all the ingredients and knead it by hand or with a kneader in a bowl. When it is well combined, cover it with plastic wrap and let it sit in the fridge for about 30 minutes.
Prepare the filling: peel, slice, and quarter the apples, removing the seeds and the core. In a heavy-bottomed medium-sized pot, cook the apples over medium head, adding the butter, raisins, and sugar. Stir once in a while over the heat until the apples turn into a gelatinous mass/mush with some apple pieces. This takes about 20 minutes.
Meanwhile, prepare the pudding according to packet instructions. Normally, that means 400 g pudding mix, 40 g sugar, and 2 cups/ 500 ml of heated milk. Stir in the pudding powder and sugar in some cold milk, add it into the heated milk and mix with a wire whisk until smooth. Take off the heat and set aside. You can now pre-heat the oven.
Take the shortcrust out of the fridge, and roll flat in batches. In a greased springform pan, lay the shortcrust and create a wall of around 3 cm or one and a half inches on all sides. Press and stretch to make the seams join and to cover up holes. The sides don’t have to be perfectly straight! Pour in the cooled pudding, then the apple mixture.
In the same bowl, you can put all of the ingredients for the Streusel, knead until the mixture is well-incorporated. Take a handful of the mixture, and pinch off bits of the dough with your thumb and index finger over the pie and repeat this until the dough is used up and the pie is completely covered. Place into the pre-heated oven and bake at 160° C for one hour. To make the streusel brown, turn up the heat to 200° C in the last 10 minutes. Enjoy!