Apple Custard Pie

Sift the all-purpose flour with the baking powder.

Add the cubed butter or margarine.

Rub together, then add the eggs, sugar, and sour cream to knead into a soft dough.

Divide the dough into two parts. Chill in the refrigerator for 1 hour.

Line a baking dish with parchment paper.

Roll out one portion of the dough on a lightly floured surface. Transfer it to the baking sheet.

Sprinkle with breadcrumbs.

Peel the apples and slice them into thin wedges.

For the filling: cook the pudding mixture. Bring 500 ml of milk to a boil. Dissolve the pudding powder and sugar in the remaining 200 ml of milk, then pour it into the boiling milk.

Simmer until the first bubbles appear, then pour it hot over the apples.

Cut strips from the remaining dough and arrange them over the pie in a lattice pattern.

Bake at 180°C for 40-45 minutes.