Apple Pie with Cream Cheese Filling

Process the flakes into a fine crumb using a coffee grinder.

In a bowl, whisk together all the dry ingredients for the dough.

Add the sour cream, grated orange zest, and frozen butter.

Knead the dough by hand or using a stand mixer.

Shape the dough into a ball and roll it out into a 28 cm circle.

Transfer the dough to a 26 cm baking pan, pressing it up the sides to form a crust. Chill in the refrigerator for an hour.

Next, line the crust with parchment paper, weigh it down with dry beans or peas, and blind bake for 10 minutes. Then remove the weights and parchment.

Slice the apples (weight is given peeled) and drizzle with lemon juice.

For the filling, combine the cream cheese, quark, egg, sugar, and vanilla sugar. Mix until smooth.

Spread a layer of the filling over the slightly cooled crust. Arrange half of the apples on top, then spoon over some of the remaining filling. Add the rest of the apples and cover them with the final layer of filling.

Mix the sugar and cinnamon together and sprinkle evenly over the top of the pie.

Bake the pie at 180°C (350°F) for about 40 minutes.