I have to say that I wasn’t too sure about this Apple Kuchen when I
started putting it together. I did not doubt that it would be tasty…I
mean, apples and custard inside a sweet crust….yeah, that’s good, obvi.
This sounded like it would be the high-rise cousin to the low-rise
Alsatian Apple Tart. It’s just that I did not get off to a very good
start making it.
The crust was easy enough to make and roll out, but let me tell you that
getting a soft, delicate crust pressed neatly into a tall springform
pan is a pain in the you-know-what. It was frustrating enough that the
dough cracked into like a 1,000 pieces, but while I was pressing them
back together into something crudely resembling a crust, the clasp on
said springform decided to pop and now will not stay closed (actually,
now it’s in the recycle bin). Ugh.