Apple Tart

This pie is a wonderful combination of apples and cheese.


Country: Germany
Century: Early 16th



  • 4-5 medium apples
  • 2 cups semi-soft cheese, grated (8oz Muenster works really well)
  • 2 eggs
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. cloves
  • Butter or lard
  • Pie Shell

Peel and grate apples. Fry grated apple in butter Mix all ingredients together, and put mixture into pie crust and bake at 350°F for 45-50 minutes.


Original Recipe Sources

Source [Das Kuchbuch der Sabina Welserin, T. Gloning (transcr.)]: 177- Ain tortta von epffel zú machen Nempt epffel, schelts vnnd stosts ain ribeissen, darnach rests jm schmaltz/ dan thiet daran soúil geriben kesß als epfel, ain wenig gestossen negelen, ain wenig jmber vnnd zimerrerlach, zway air, riert es woll dúrchainander, dan mach den taig wie zú ainem fladen, thút ain knepflin schmaltz darein, damit es sý nit anlaff, vnnd vnnden vnnd oben ain wenig glút, lasß gemach bachen.

177 To make an apple tart. Take apples, peel them and grate them with a grater, afterwards fry them in fat. Then put in it as much grated cheese as apples, some ground cloves, a little ginger and cinnamon, two eggs. Stir it together well. Then prepare the dough as for a flat cake, put a small piece of fat into it so that it does not rise, and from above and below, weak heat. Let it bake slowly.