In a bowl, mix the flour, sugar, cocoa powder, and baking powder. Combine them thoroughly so the cocoa distributes evenly, ensuring the dough achieves its dark color and balanced flavor throughout.
Add the cold butter in small cubes and mix with your fingertips until a moist crumbly mixture forms. Work lightly, rubbing the butter into the dry ingredients to form irregular crumbs. Keeping the butter cold is crucial—it creates the crunchy crumble texture once baked.
Add the egg and quickly knead until a loose dough forms. The dough should come together but still feel crumbly rather than smooth. Avoid overworking it, as this could melt the butter and reduce crispness.
Divide the dough into 2 equal parts. One portion will serve as the base, and the other will remain loose for the topping.
Spread half of the dough on the bottom of a 24×24 cm pan lined with parchment paper and press lightly. Press just enough to create a stable foundation without compacting it too firmly, which helps keep the base tender rather than dense.
2️⃣ Apple Filling
Peel the apples and cut them into small cubes. Aim for uniform pieces so they cook evenly and soften at the same rate.
In a saucepan, cook the apples with the sugar and lemon juice for 5–7 minutes. Stir occasionally as the apples begin to release moisture, soften, and take on a lightly glossy appearance. They should be tender but not mushy.
Add the vanilla pudding powder and stir well until thickened. The mixture will quickly transform into a creamy, cohesive filling as the pudding powder absorbs the juices. This step gives the pie its smooth, slightly caramelized texture.
If desired, add cinnamon. Stir it in while the mixture is still warm so it disperses evenly without overpowering the vanilla and apple aromas.
