Curd Apple Pie

For the curd apple pie, knead a dough from the ingredients (in a food processor) – divide into two parts.

Roll out each of the two parts on baking paper (about the size of the baking sheet), place the first part with the baking paper on the baking sheet.

Mix the chopped apples (I usually make julienne) with cinnamon and sugar and spread on the dough. Place the second part of the dough on the apple filling with the help of the baking paper (just turn it over with it).

Prick a few times with a fork, brush with egg mixed with a little milk and sprinkle with hail sugar. Bake at 180 °C top and bottom heat for about 30 minutes until golden brown.

Preparation Tip:

It is best to use tart apples for the quark apple pie (also suitable are "fallen off" apples, which are then cut out).

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