Apple pie with sour cream

Name: Apple pie with sour cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 9 TABLESPOONS Oil; 9 TABLESPOONS Milk; 250 g Low-fat curd; 110 g Sugar; 2 packages Vanillin sugar; 450 g Flour; 1 1/2 packs Baking Powder; 70 g Walnut kernels; 1.25 kg Apples; 4 TABLESPOONS Lemon juice; 200 g clotted cream; 3 Eggs (size M); 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

9 TABLESPOONS Oil
9 TABLESPOONS Milk
250 g Low-fat curd
110 g Sugar
2 packages Vanillin sugar
450 g Flour
1 1/2 packs Baking Powder
70 g Walnut kernels
1.25 kg Apples
4 TABLESPOONS Lemon juice
200 g clotted cream
3 Eggs (size M)
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix oil, milk, quark, 80 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Mix flour and baking powder and knead into the quark mixture with the dough hooks of the hand mixer.
2
Roll out the dough on a floured work surface to the size of the fat pan. Grease the fat pan and dust with flour. Put the dough into it and press the edge of the pan up a little. Peel apples, cut into eighths, removing the core.
3
Sprinkle eighths with lemon juice and place on the quark oil dough. Mix sour cream, eggs, 30 g sugar and 1 packet of vanillin sugar and pour over the apples. Chop the walnuts and sprinkle over the apples.
4
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 40 minutes. Let the cake cool down and cut it into about 20 pieces.