Apple pie with cranberries

Ingredients for 20 servings:

• 250 g flour
• 20 g yeast
• 125 ml milk, lukewarm
• 30 g butter (or margarine)
• 20 g sugar
• ¼ tsp salt
• ½ tsp lemon(s) – zest, untreated, grated
• 1 pinch of allspice
• 1 egg(s)
• 400 g sour cream
• 60 g sugar
• 3 tbsp cornstarch
• 2 eggs, including the yolk
• ½ tsp lemon(s) – zest, untreated, grated
• 50 g almonds, grated
• 2 kg apples, sour
• 400 g cranberries (compote)
• Powdered sugar (for dusting)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare the yeast dough as usual from flour, yeast, milk, butter, sugar, salt, lemon, allspice, and egg and let it rise. For the cream, combine the sour cream, sugar, starch, egg yolks, lemon zest, and almonds. Spread it on the rolled-out dough on a baking sheet. Peel the apples, core them, and cut into approximately 0.5 cm thick slices. Arrange them on the cream layer in a shingle-like pattern, placing a teaspoon of cranberries in each “hole.” Bake at 200°C (400°F) for approximately 20-25 minutes. Once cooled, dust with powdered sugar.