Apple pie with sour cream glaze

Name: Apple pie with sour cream glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 450 g Flour; 1 package Baking Powder; 250 g Low-fat curd; 4 Eggs (size M); 1/8 l Milk; 9 TABLESPOONS Oil; 100 g Sugar; 2 packages Vanillin sugar; 8 medium sized apples (e.g. Elstar); 7-10 Tbsp Juice of 1 lemon; 250 g Schmand; 1 TABLESPOON Raisins; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

450 g Flour
1 package Baking Powder
250 g Low-fat curd
4 Eggs (size M)
1/8 l Milk
9 TABLESPOONS Oil
100 g Sugar
2 packages Vanillin sugar
8 medium sized apples (e.g. Elstar)
7-10 Tbsp Juice of 1 lemon
250 g Schmand
1 TABLESPOON Raisins
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix flour and baking powder. Add quark, 1 egg, milk, oil, sugar and 1 packet of vanilla sugar and knead to a smooth dough with the dough hook of the hand mixer. Peel and halve apples, remove core. Cut the apple rounding slightly. Sprinkle fruits with lemon juice. Stir sour cream, remaining eggs and vanilla sugar until smooth. Grease an ovenproof dish (20x30 cm) or springform pan (24 cm Ø). Roll out the dough into a rectangle (20x30 cm) on a floured work surface and place it in the mould. Spread apples evenly on the dough, pour the sour cream over them. Sprinkle with raisins. Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for about 1 hour. After half the baking time, cover the edges of the cake with aluminium foil strips. Let it cool down on a cake rack. Decorate with mint leaves as desired
2
Preparation time: approx. 1 1/2 hour
3
Form: Pillivuyt