Apple pie with sour cream topping

Ingredients for 1 servings:

• 300 g wheat flour (whole wheat flour)
• 150 g wheat flour, 405
• 125 ml milk
• 30 g yeast
• 40 g butter
• 50 g quark, semi-skimmed
• 1 egg(s)
• 100 g honey
• 1 pinch of salt
• 1,500 g sour apples, e.g. Boskoop
• 100 g raisins
• 30 g sugar
• 1 pinch(s) of cinnamon, optional, is a matter of taste
• 2 eggs
• 400 g sour cream
• 80 g sugar
• some lemon zest, grated
• 2 tsp lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 50 minutes

with yeast dough, the amount makes one baking tray

Soak the raisins in a little water or, if you like, rum. Then put the flour in a bowl, make a well in the bowl, and stir in the yeast dissolved in lukewarm milk until it forms a thick paste. Cover the dough with a little flour and let it rise for about 15 minutes. Then add the melted butter, quark, egg, honey, and salt and knead everything into a smooth dough. Let it rise in a warm place for about 45 minutes, then roll it out and place it on a greased baking sheet. Let it rise for another 15 minutes. Meanwhile, separate the egg yolks and egg whites and beat the egg whites until stiff. Mix the egg yolks, sour cream, sugar, lemon zest, and lemon juice, then carefully fold in the egg whites. Peel, quarter, and core the apples. Cut the quarters into three to four slices, depending on their size. Cover the dough tightly with apple slices and sprinkle with the sugar, cinnamon, and raisins. Spread the sour cream over the topping. Bake in a preheated oven on the second rack from the bottom at 200°C for about 35 minutes. The whole-wheat flour gives the cake a bit more texture. We like it better than using regular flour alone, especially when you have crisp apples like your neighbor’s Boskoop apple… It’s the apple that makes it!