Swiss-Style Apple Pie

Ingredients

• 225 g spelt flour type 1050
• 0.5 tsp Salt
• 75 g cold butter
• 250 g Quark (20% fat)
• 4 tbsp ground hazelnuts
• 5 apples
• 150 ml Milk (3.5% fat)
• 100 g Sour cream
• 2 Eggs
• 4 tbsp coconut palm sugar
• 1 tbsp corn starch

Instructions

1. 1.

   Mix flour and salt, cut in butter, combine and rub into a crumbly dough. Form a well, add quark and knead into a smooth dough. Carefully roll between two sheets of parchment to the size of the pan, place everything together in the pan, remove the top parchment and any overlapping dough. Chill for 30 minutes.

2. 2.

   Prick the dough base with a fork several times, sprinkle ground hazelnuts over it. Peel, quarter, and core the apples. Slice apple quarters into thin strips and arrange them on the dough base.

3. 3.

   Whisk milk, sour cream, eggs, coconut palm sugar, and corn starch together and pour over the apples. Bake in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for 30–35 minutes. Remove, let cool, and dust with powdered sugar if desired.