It is always fun to discover a recipe from a European relative when I dig through my archives.   I wish I knew who gave this to me!  It is typed on a 4×6 index card.  When I say typed, I mean it, typed on an actual typewriter, remember those?

I had to do some adapting to convert the recipe, and then used a larger springform pan than I should have, so there wasn’t enough dough to place over the apples.  I decided it would look pretty and taste just as good with the apples serving as the decoration.  I was right!  This is yummy, and not too sweet, just right.  German desserts typically use less sugar than American desserts do.  You can certainly sprinkle extra sugar if you prefer a sweeter dessert.