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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
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