Pumpkin-Apple Pie

Ingredients for 1 servings:

• 200 g quark (low-fat quark)
• 3 tbsp oil
• 1 egg(s)
• 50 g sugar
• 300 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 750 g pumpkin(s), e.g. B. Hokkaido
• 750 g apples
• 500 ml apple juice
• 1 stalk(s) cinnamon
• 1 lemon(s), untreated, juice and zest
• 100 g sugar
• 100 g quark (low-fat quark)
• 2 packets of pudding powder (vanilla flavor)
• Flour for the work surface
• 3 tbsp pistachios, chopped

Instructions

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

is suitable for Halloween, but not only

Knead the above seven ingredients into a smooth dough, wrap in cling film and let rest at room temperature for about 30 minutes. For the topping, peel and core the pumpkin and cut into approximately 4mm thick wedges. Bring the apple juice, cinnamon stick, lemon juice and lemon zest to a boil and cook the pumpkin in the juice for 3-4 minutes. Drain and collect the juice. Roll out the finished dough on a baking tray lined with baking paper and press a thin edge. Peel and core the apples and also cut them into 4mm wedges. Mix them with the drained pumpkin wedges and spread them over the dough. Make up the collected juice to 500ml and bring to the boil. Mix the custard powder with a little water and add it to the boiling liquid to combine. Stir the low-fat quark into the still-hot pudding and spread it over the fruit. Bake in a preheated oven at 200°C (gas mark 3); Bake in the oven (convection oven 175°C) for about 30 minutes. Sprinkle with pistachios while it’s still warm and then cut into pieces.