Styrian Apple Pie with Caramel Sauce and Cinnamon Yogurt

Filling: Peel apples, remove core and cut into wedges. Boil white wine, water, sugar, finely grated lemon peel, lemon juice, cinnamon bark and Calvados. Add apple slices and cook until al dente. Strain apple wedges, drain on a wire rack and let cool. Gel the juice with gelatin sheets (12 sheets per liter of liquid). Line a semicircular terrine mold with plastic wrap. Line mold with pancakes so that the pancakes hang a little over the edge of the mold. Place apples in the mold, pour the already slightly gelling broth over them, and fold the edges of the pancakes over the filling. Place the pate in the refrigerator for about 4 hours. Caramel sauce: boil 1 tablespoon of water with the sugar, lightly caramelize until the appropriate color. Add the remaining water and milk (except for 2 tablespoons). Mix the remaining milk with the vanilla pudding powder and boil into the boiling caramel milk until a creamy sauce is formed. Strain caramel sauce through a sieve. Cinnamon yogurt: mix yogurt, honey and cinnamon. Remove pie from refrigerator, turn out onto a board and slice with a sharp knife. Put caramel sauce on plates, place pâté in sauce and garnish with cinnamon yogurt.

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