Apple Pie with Shortcrust Pastry, Quark Topping and Sultanas
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 125 g butter
- 65 g suar
- 1 egg (s)
- 1 pinch (s) salt
- 1 kg apples
- 1 lemon (s), organic, untreated
- 40 ml brandy or calvados
- 70 g sultanas, washed
- 200 g quark, (20% fat in dry matter)
- 200 g sour cream
- 1 tablespoon cornstarch
- 3 egg (s)
- 75 grams sugar
- 1 teaspoon vanilla extract OR:
- 1 packet vanilla sugar
- Fat, for cake pan
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Knead the shortcrust pastry made from flour, cold pieces of butter and sugar (4: 2: 1 ratio) as well as 1 egg and salt, leave to rest in the refrigerator for at least 1/2 hour.
- Rub the lemon peel and squeeze the lemon. Peel and core the apples and cut into wedges. Drizzle with lemon juice.
- Let the washed sultanas soak in alcohol.
- Preheat the oven to 200 ° C.
- Mix the quark, sour cream, 3 eggs, lemon zest, sugar, cornstarch and vanilla extract. The cornstarch creates a creamy, homogeneous mass. Without it, the sour cream would soak out too much when baking.
- Line the springform pan (24-28 cm in diameter) with baking paper and roll out half of the shortcrust pastry on top. Pierce several times and prebake for 15 minutes. Then let cool down a bit.
- Grease the edge of the springform pan and pull up the remaining shortcrust pastry on the edge, connecting well with the baked pastry base.
- Mix about 2/3 of the apple wedges, sultanas and the quark cream and fill in a springform pan, spread evenly. Place the remaining, particularly beautiful, apple wedges in rosettes and sprinkle with sultanas. Finally, drizzle with the rest of the quark cream.
- Bake at 200 ° C for about 45 minutes until the surface is golden yellow.
- After cooling, sprinkle with powdered sugar.
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