Dresden Pie

Ingredients

For the dough:

250 g flour

1 egg

100 g butter

1/2 tsp dry yeast

A pinch of salt

For the filling:

100 g butter

500 ml milk

2 eggs

50 g flour

1/2 lemon

1 tbsp cognac

1 handful almonds

Melt the butter. Add the sifted flour, egg, yeast, and salt. Knead a dense and elastic dough; it's similar to shortcrust pastry, but less fragile and delicate. Wrap in plastic wrap and refrigerate for 30 minutes.

 Remove the dough, roll it out very thinly – about 0.4 cm – and transfer it to a greased 24 cm springform pan. Spread it out, creating a very high edge, about 6-7 cm high. Prick the surface with a fork and bake in the oven at 220°C for 10 minutes.

While the crust is baking, make the filling: cream the soft butter with sugar, then add the eggs and flour, add the lemon zest and juice, and whisk until combined. Finally, add the nuts and cognac. Then, whisking constantly, slowly whisk in the hot milk.

Pour it into the baked dough and bake for another 35 minutes at 200°C. The finished pie will have a soft filling; it should be refrigerated for a couple of hours before slicing and serving.

 Bon appetit!