Shortcrust pastry:
250 g (about 2 cups) flour
150 g (about 2/3 cup) butter
80 g (about 2/3 cup) powdered sugar
1 egg
a pinch of salt
Filling:
200 g (about 2 cups) poppy seeds
150 g (about 2/3 cup) cream
2 eggs
750 g (about 1.65 lbs) apples (peeled)
3 tbsp lemon juice
1 tbsp sugar
Second batter:
2 eggs
70 g (about 1/3 cup) sugar
50 g (about 1/3 cup) flour
0.5 tsp baking soda
30 g (about 1/4 cup) cornstarch
To prepare the shortcrust pastry, mix all the ingredients to form a smooth dough, then refrigerate for 30 minutes.
Grind the poppy seeds and soak them.
Add the eggs, sugar, and cream.
Cut the apples into large chunks and drizzle with lemon juice.
Roll out the dough and place it in a greased baking dish, forming edges.
Prick the dough with a fork.
Pour the poppy seed filling over the dough, then top with the apple pieces.
Bake in the oven at 180°C (350°F) for 10 minutes.
Meanwhile, prepare the second batter: beat the eggs with the sugar until thick, then add the baking soda, cornstarch, and flour.
Pour this mixture over the apples and bake for another 25-35 minutes.
Once the pie is ready, drizzle it with chocolate glaze or dust with powdered sugar.