Sour Cream Apple Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 230 g flour
- 1 tablespoon sugar
- 0.5 teaspoon ½ salt
- 140 g butter
- 1 egg yolk
- 4 tablespoon water, cold
For the filling:
- 1 kg apples, peeled, cut
- 40 g suar
- 1 lemon peel
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ cardamom, ground
- 4 tablespoon flour
For covering:
- 350 g sour cream
- 40 g suar
- 2 ½ teaspoons vanilla extract
For the sprinkles:
- 120 g biscuit (s) (whole rain butter biscuits), crushed
- 2 tablespoon sugar
- 0.5 teaspoon ½ cinnamon
- 3 ½ tablespoon butter
Print Recipe
Pin Recipe Instructions
- For the ground:
- Mix the flour, sugar and salt; add the butter in small pieces. Mix egg yolks and water in a glass and pour over the batter mixture. Process everything into a dough, you may have to add 1-2 teaspoons of water. Chill the whole thing for about 1 hour. Put the chilled dough in a greased pan lined with baking paper - also make a border - and chill for another 30 minutes.
- For the filling:
- Mix the apples, sugar, lemon zest, cinnamon and cardamom together. Sprinkle the flour on top, stir everything together and place on the prepared dish.
- Now place the cake on a baking sheet and bake at 200 ° C for 30 minutes. Then reduce the temperature a little (approx. 190 °), cover the cake with aluminum foil and bake for another 20 minutes.
- In the meantime, mix the sour cream with the sugar and vanilla extract for the topping.
- For the crumble mix the crushed biscuits with sugar, cinnamon and butter and refrigerate.
- After the cake has baked for a total of 50 minutes, reduce the temperature to 175 ° C
- Spread the sour cream topping evenly on the cake, form sprinkles out of the biscuit mixture and pour over it. Bake the cake for another 8 minutes (no longer).
- Let cool before cutting and put in the fridge for a few hours.
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