Bee Sting Apple Pie

Ingredients for 1 servings:

• 175 g butter
• 50 g sugar
• 1 pinch of salt
• 300 g flour
• 2 tbsp water
• 4 apples
• 2 eggs
• 100 g sugar
• 300 g quark
• 200 ml cream
• 1 packet of vanilla pudding powder
• 25 g butter
• 50 g honey
• 1 tbsp sugar
• 1 tbsp milk
• 75 g almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

covered apple pie with moist quark filling and bee sting topping

Knead the dough ingredients into a shortcrust pastry. Wrap the dough in foil and chill for at least 1 hour. For the filling, peel, core, and dice the apples. Beat the eggs with the sugar until creamy, then stir in the quark and custard powder. Whisk the cream until stiff peaks and fold in. Preheat the oven to 180°C (top/bottom heat). Grease a 26cm springform pan and line it with 2/3 of the pastry, leaving a rim about 3cm high. Roll out the remaining dough between two layers of cling film into a circle about 26cm in diameter. Arrange the apple cubes in the springform pan, add the quark filling, and cover with the dough circle. Press down lightly at the edges. Bake in the preheated oven for about 45-50 minutes. For the topping, bring the butter, honey, and sugar to a boil, deglaze with the milk, and stir in the flaked almonds. Spread over the cake. Bake for another 15-20 minutes. Let it cool down, then loosen the edge of the mold.