Apple Pie with Poppy Seed Filling

Apple pie with poppy seed filling comes together in three layers: a shortcrust base with tall sides, a filling of sour cream, eggs, and poppy seed paste with apple slices, and on top, a light sponge batter. The pie turns out big, so use a pan no smaller than 22-24 cm. Enjoy!

Apple Pie with Poppy Seed Filling

A large three-layer pie: a shortcrust base, a poppy seed and sour cream filling with apples, and a sponge cake topping. 22-24 cm pan.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

For the shortcrust dough

• 250 g flour
• 150 g butter cold
• 80 g powdered sugar
• 1 egg
• salt a pinch

For the filling

• 200 g ready-made poppy seed filling
• 150 g sour cream 21%
• 2 eggs
• 3 sweet apples

For the sponge

• 2 eggs
• 2 tbsp sugar heaping
• 1 tbsp flour heaping
• 1 tbsp cornstarch heaping
• 0.5 tsp baking powder
• vanillin a pinch

Method

 

1. Sift the flour with the powdered sugar and salt, add the cold butter pieces, chop with a knife, and rub in by hand into fine crumbs. Beat in the egg and knead the dough.
2. Place a parchment circle on the bottom of the pan. Roll out the dough, line the pan, form tall sides, and prick the bottom with a fork. Chill for 30 minutes.
3. Wash, peel, and slice the apples. Mix the eggs, sour cream, and poppy seed filling with a mixer until smooth.
4. Preheat the oven. Pour the poppy seed filling into the chilled base and arrange the apple slices on top. Bake for 10 minutes at 160°C.
5. While the pie is in the oven, whip the eggs with the sugar until pale and fluffy, sift in the flour, cornstarch, and baking powder, add the vanillin, and fold in gently.
6. Remove the pie, pour the sponge batter on top, and continue baking for 30-40 minutes at 160-170°C.
   
7. Let the finished pie cool completely and dust with powdered sugar. Enjoy!
   

Notes

For a pan smaller than 22 cm, cut all the ingredients in half.

Tips

• If your pan is smaller than 22 cm, cut all the ingredients in half.
• Be sure to prick the shortcrust base with a fork and chill it for 30 minutes - the dough won't puff up while baking.
• Whip the sponge batter while the pie is already in the oven: it shouldn't sit around and deflate.
• Let the finished pie cool completely and dust it with powdered sugar.