Apple pie with pudding

Ingredients for 1 servings:

• 150 g quark
• 6 tbsp milk
• 6 tbsp oil
• 75 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 300 g flour
• 2 tsp baking powder
• 1 pack of pudding powder, vanilla flavor
• 1 tbsp cornstarch
• 75 g sugar
• 375 ml milk, cold
• 1 egg(s)
• 125 ml cream
• 1 ½ kg apples

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with a quark-oil dough

For the dough, mix the quark with 6 tablespoons of milk, oil, 75g sugar, vanilla sugar, and salt. Mix the flour with the baking powder, stir half of it into the quark mixture using the dough hook of a hand mixer, and knead the rest in with your hands. Roll out the dough on a greased baking sheet. For the topping, mix the custard powder, cornstarch, and remaining sugar with 6 tablespoons of milk. Bring the remaining milk to a boil, stir in the mixed custard powder, bring to a boil, and let cool, stirring occasionally. Preheat the oven to 200°C. Separate the egg, beat the egg whites and cream separately until stiff peaks form, mix gently, fold in the egg yolk, and spread the mixture evenly over the dough. Peel, quarter, and core the apples, cut into wedges, and arrange them on top of the pudding in the shape of a roof tile. To prevent the dough from spilling, place a piece of aluminum foil folded several times over the open edge. Bake in the preheated oven for about 35 minutes. Makes about 20 pieces.