Ciabatta apple pie
Difficulty:
Preparation time: 35 minutes
Serving size: 1 tray / 16 pieces
Ingredients
For the dough
- 1 IBIS Ciabatta Classic
- 300 ml milk
- 250 g sugar
- 1 sachet vanilla sugar
- 1 pinch of salt
- 200 g soft butter
- 200 g room-warm double cream cheese
- 3 room-warm eggs
- 150 g wheat flour
- 3 teaspoons baking powder
For the covering:
- 2 kg sour apples
For the pouring:
- 400 ml cream
- 2 heaped teaspoons cornflour
- 40 g sugar
- 2 sachets vanilla sugar
- 5 eggs
Also:
- Icing sugar for dusting
Instruction
- Bake the IBIS Ciabatta in a preheated oven at 220°C top/bottom heat for about 10 minutes according to the package instructions. Make sure that it does not get too dark. Then remove from the oven and allow to cool down.
- Cut the IBIS Ciabatta Classic into cubes and pour milk over it in a bowl. Add 2 tablespoons of sugar and the vanilla sugar and leave everything covered to rest for 30 minutes.
- In the meantime, set the oven to 180°C top/bottom heat. Line the fat pan of the oven with baking paper.
- Whisk the remaining sugar with the butter. Then whisk in the cream cheese by the spoonful, then add the eggs one by one. Mix the flour and baking powder together and sieve over the dough.
- Puree the soaked bread and add to the dough. Mix everything until smooth and spread it on the fat pan in the oven.
- Wash, peel and halve the apples and remove the cores. Cut the flesh on the convex side, then spread it on the dough with the convex side up. Place the tray on the second rack from the bottom into the oven for 30 minutes.
- In the meantime, for the icing, whisk all the ingredients together until smooth and leave the rest covered. Carefully remove the pre-baked cake and spread the icing evenly on the cake. Bake for a further 25 minutes until the icing has set and is golden brown. Remove and allow it to cool completely. Dust with icing sugar to serve.
