Grandma’s Soft Apple Pie
Preheat oven to 350°F (180°C).
Make the Crust:
In a bowl, whisk together the eggs, sugar, softened butter, flour and baking powder to make the crust.
Pour the crust into a springform pan and bake for about 20 minutes until set.
Make the Filling:
Core, peel and cook the apples in a little apple juice until tender. Drain on a sieve.
Bring 1/2 litre of apple juice to the boil. Stir in the custard powder as directed on the packet, using apple juice instead of water. Add the cooked apples and bring to the boil until the mixture thickens. It should be sticky.
Pour the apple-custard mixture over the pre-baked crust, spread evenly and bake for a further 5 minutes.
Prepare the Cream Topping:
Separate the egg whites. Beat the egg whites until stiff.
Mix the egg yolks, sour cream and sugar. Gently fold in the beaten egg whites.
Spread the cream topping evenly over the partially baked cake and continue to bake until the top is golden brown.
Finish and Serve:
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