Apple pie

Crust:
250g flour
250g quark
150g cold butter
3g Salt

Filling:
5-10 apples. Enough to fill pie dish
1-3 tbsp honey or sugar more or less depending on apple variety, quality and ripeness
Some flour or starch
Optional, Ground or chopped nuts. Raisins or other dried fruits, oranges or lemon zest.
Cinnamon, cloves, cardamom, ginger lemon juice, as desired

Cut butter as usual for pie crust Knead crust dough with stand mixer as it is a bit more sticky at first compared to traditional crust. or mix and knead by hand as usual. Don’t overdo it as pie crust is less flaky when kneading too much.
Cool and rest dough in fridge for 1-2h or longer. Press into thick disk to cool faster and make rolling out easier.

Prepare apples by coring and slicing. Mix with all ingredients. Add flour or starch if needed to soak up juices Use less if nuts, raisins are added as they will absorb some.

Remove crust from fridge for 10+ min before baking if fully cooled or less if soft enough to work.
Roll out crust much bigger than pie dish transfer into dish and trim to size. Keep trimmings and use as toppings after filling.
Add filling and add ring top along the edges and decorate center with anything left.
Optional brush with egg wash or milk for nice glossy look.

Bake for 25min at 450F covered with foil to avoid burning top. Reduce temperature to 400F and bake for 30-40min more. Remove foil after 30min to crisp crust on top.