Glazed Apple Pie

Finely dice the very cold butter for the dough.

Add the sifted flour with baking powder, sugar, salt, and cottage cheese.

Knead into a smooth, pliable dough with your hands. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

For the filling: wash, peel, quarter, and core the apples. Set aside 6–7 of the most even pieces for decoration.

Dice the remaining apples.

Melt the butter in a saucepan, add the apples, sprinkle with sugar, and stew over medium heat for about 10 minutes until tender.

Remove the dough from the fridge, roll it out into a 0.5 cm thick layer, and use a rolling pin to transfer it to a greased baking pan (e.g., 24 cm).

Form edges about 3 cm high. Trim off any excess dough.

Spread the filling over the dough and bake in a preheated oven at 180 degrees C for 10 minutes.

For the topping, whisk together the sour cream, eggs, sugar, and vanilla in a bowl. Add the starch and whisk until smooth.

Remove the pan from the oven, arrange the reserved apple slices on top for decoration, and pour the topping over everything.