Juicy fruit, layer of quark and crunchy aromatic crumble – that's a pie that can't be missing from any table this summer. This recipe is for anyone who wants a lighter version of this classic pie and also wants to spend less time making the dough.
Nutrition (1 serving)
- 125 kcal
- 12,5 g carbohydrates
- 5,3 g fats
- 5,2 g protein
Per 12 portions
- 110 g spelt flour
- 60 g semi-fat quark
- 2 tbsp milk
- 1 tbsp ghee
- 2 tsp baking powder
- 3 tbsp erythritol
- pinch salt
- 250 g semi-fat quark
- 1 egg
- 4 tbsp erythritol
- 400 g apricots
Instructions
-
-
Start making the dough – in a bowl, mix flour with baking powder, erythritol and a pinch of salt. Add quark, a tablespoon of melted and cooled ghee, and milk. Using your hands, work the mixture into a pliable, smooth and non‑sticky dough. It should have a similar texture to leavened dough. If it's sticking, add more flour. If it's too thick, add more milk.
-
Roll the dough out and transfer it onto a cake tin with a diameter of 24cm, or just transfer it to the tin and spread it out to the edges with your fingers.
-
For the quark filling, mix the quark, eggs and erythritol until smooth. For the crumble, use your hands to mix oats, cinnamon, erythritol and cold ghee.
-
Layer the quark onto the dough, top it with halved apricots and finish with the crumble.
-
-
Transfer onto an oven preheated to 180 degrees and bake until golden, for about 40‑45 minutes. Enjoy!
TIP: This pie works with any fruits. Try blueberries or black currants. In autumn, you can use plums, and in winter, just use frozen fruit.
-
