Poppy Seed – Apple Pie with Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 300 grams flour
- 140 g butter
- 200 g suar
- 3 egg (s)
- 4 apples
- 4 tablespoon lemon juice
- 500 g quark (low-fat quark)
- 200 g sour cream or sour cream
- 5 tablespoon oil
- 40 g cornstarch
- 1 lemon (s), grated zest
- 1 packet poppy seeds (250g)
- 2 tablespoon almond (s), ground
Print Recipe
Pin Recipe Instructions
- Knead 170g flour, 60g butter in flakes, 30g sugar and 1 egg to form a smooth shortcrust pastry. Wrap in foil and refrigerate for about 30 minutes.
- Process 80g soft butter, 130g flour and 70g sugar into crumble.
- Peel, halve and core the apples. Drizzle with 2 tablespoons of lemon juice.
- Separate 2 eggs, stir the egg yolks and 100g sugar with the mixer for 5 minutes until creamy. Mix the quark, sour cream, oil, cornstarch, 2 tablespoons lemon juice, lemon zest and poppy seed baking until smooth. Stir in the egg yolk and sugar mixture. Beat egg whites until stiff and fold into the quark mixture.
- Grease a springform pan (26). Roll out the shortcrust pastry. Sprinkle the almonds on top. Spread the apple halves on top. Spread the quark mixture on the apple layer. Spread the crumbles evenly over the top. Bake in a preheated oven at 175 ° C (fan oven 150 ° C) for about 1 1/4 hours. Take out of the oven and let rest in the mold for about 5 minutes, preferably let cool down completely.
- Freshly whipped cream with poppy seeds tastes very good with it.
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