Poppy seed and apple pie

First, let's start with the filling. Pour the sugar into a saucepan.

Pour the milk into the sugar and add poppy seeds. You can grind the poppy seeds if desired. Choose a higher fat content milk, preferably 10% cream.

Mix the mixture and place it on medium heat. When it comes to a boil, continue cooking, stirring with a spatula, for 5 minutes.

Remove the saucepan from the heat and let the mixture cool to room temperature.

Now let's work on the dough. Sift the flour into a deep bowl. Add sugar, baking powder, and a pinch of salt. Mix it.

Pour in the melted and cooled butter.

Stir with a spatula to create large crumbs. You can also use the method of rubbing the cold butter into the flour, but using melted butter is simpler and faster.

Add the cream cheese. Mix it in. There's no need to knead the dough, just bring it together.

Place the dough in a baking dish (diameter 22-24 cm) lined with parchment paper. If you're confident that your springform pan doesn't leak, you can use it. If it does leak, it's better to choose a different pan.

Spread the dough evenly over the bottom of the pan with your hands. Place it in the refrigerator for 30 minutes.

Peel the apples and grate them using a large grater.

Place the grated apples with the poppy seeds, and add the potato starch.

Add the egg. Mix. The filling is quite liquid, but it will set during baking.

Spread the poppy-apple mixture on the dough, level the surface with a spatula. Bake in a preheated oven at 180 degrees Celsius for 40-45 minutes.

The pie is ready. The filling is golden and has thickened. It should cool completely before removing it from the mold.

Sprinkle the cooled pie with powdered sugar.

Cut it into individual portions, and it's ready to serve.

The poppy seed and apple pie turns out very tasty.