Bee Sting Apple Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g butter
- 50 grams sugar
- 1 pinch (s) salt
- 300 grams flour
- 2 tablespoon water
For the filling:
- 4 apples
- 2 egg (s)
- 100 g suar
- 300 g quark
- 200 ml cream
- 1 packet custard powder, vanilla
For covering:
- 25 g butter
- 50 g honey
- 1 tablespoon sugar
- 1 tablespoon milk
- 75 g almond (s), (flakes)
Print Recipe
Pin Recipe Instructions
- Prepare the shortcrust pastry, wrap in foil and refrigerate for at least 1 hour.
- For the filling, peel, core and dice the apples.
- Beat the eggs with the sugar until creamy, stir in the quark and pudding powder. Whip the cream until stiff and fold in.
- Now heat the oven to 180 ° C top / bottom heat.
- Grease a 26 springform pan and line it with 2/3 of the dough so that an approx. 3 cm high edge is created. Roll out the rest between two layers of cling film into a circle approx. 26 cm in diameter.
- Now distribute the apple cubes in the springform pan, add the quark filling and cover with the dough circle. Press lightly on the edges.
- Bake in the preheated oven for about 45-50 minutes.
- For the topping, bring the butter, honey and sugar to the boil, deglaze with the milk and stir in the flaked almonds. Spread on the cake.
- Bake for about 15-20 minutes.
- Allow to cool before loosening the edge of the mold.
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