Old-fashioned Limburg pie

This recipe is a recipe that passed from mouth to mouth. It is now almost 80 years old...
But still worth trying out.

Supplies needed for the soil:
200 grams of flour
1 tablespoon of sugar
½ beaten egg
nutshell fresh yeast
75 grams of butter
just over half a deciliter of milk

Heat the milk with butter and sugar until the butter has melted (do not let it get too hot)
Place the flour in a bowl and make a well in the middle, crumble the yeast into the well and add half the egg and then the lukewarm milk mixture.
Knead very well for at least 5 minutes.
Place a damp cloth over the bowl and let the dough rise for 30 minutes.

In the meantime you can make the crumbs and filling

Supplies crumbs
170 grams of fine sugar
165 grams of butter
270 grams of flour
1 packet of vanilla-flavored sugar
1 teaspoon baking powder.

Mix all ingredients together quickly and thoroughly into a cohesive, crumbly mixture.
Put away in the refrigerator.

Now you can choose a filling of your choice.
you need about 800 grams of filling for a well-filled pie.
If you choose apples: Peel, core and cut apples into cubes.
Boil with a little water and sugar to taste. Bind with custard. Tie tightly, otherwise the filling will run when you cut the pie.
Cherries: Heat and thicken the jar of cherries in syrup, add sugar to taste.
A pudding filling is made from custard.

Once the dough has risen, roll it out into a round as thinly as possible.
Line a greased pie tin with a diameter of 28 cm with the dough.
Add the filling and then remove the remaining dough from the mold by rolling over the mold with the roller.
Make thick crumbs from the shortcrust pastry and distribute them evenly over the pie.
Place the pie in the center of a preheated oven at 200 degrees for about 20 minutes.
Let cool briefly on a rack, but remove the pie from the mold as quickly as possible.
Tip: use a mold with a loose bottom. Then the pie comes out easily.

Good luck and tasty!