Riemcheskuchen

Ingredients for 1 servings:

• 400 ml applesauce
• 250 g flour
• ½ pack of yeast (dry yeast)
• 1 pinch of salt
• 250 ml milk, lukewarm
• 40 g sugar
• 80 g margarine, soft
• 120 g flour
• e.g. jam (apricot) for spreading
• Fat for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Moselle-Franconian apple pie

Mix the yeast dough ingredients with the lukewarm milk until the dough is smooth. Cover the dough and set it aside in a warm place to rise. Mix the shortcrust pastry ingredients. Place in the refrigerator. After 45 minutes, knead the two doughs together well and let it rise for another 30 minutes. Knead the dough briefly again and then set aside a tangerine-sized amount for the strips. Spread the rest of the dough into a greased dish and pull it up 2-3 cm from the edges. Fill the surface with applesauce to a depth of about 2 cm. Roll out the tangerine-sized amount of dough thinly, spread with apricot jam, and cut into 1 cm thick strips. Arrange the strips on the cake. Bake in a preheated oven at 180°C (top/bottom heat) for about 45 minutes.