Description
Use all those lovely autumn apples and make a cake like this!
Ingredients
Scale
For the crust (10 inch pan)
- 1 1/2 cups (280 g) all purpose flour
- 1/2 tsp salt
- 3 tbsp sugar
- 1/2 tsp cinnamon
- 1 stick (115 g) cold unsalted butter, cut in chunks
- 4–5 tbsp ice cold apple juice to bind (you can also use water)
For the filling:
- 7 apples, peeled, cored and sliced
- 1 1/4 cup (300 g) sour cream
- 3/4 cup (150 g) sugar
- 1/4 cup (30 g) all purpose flour
- 1 egg
- 1/2 tsp salt
- 2 tsp vanilla
- 1 tsp lemon zest
- juice of 1/2 lemon
- option: cinnamon, nutmeg, cardamom, clove, raisins…
For the topping:
- 1 cup (100 g) all purpose flour
- 1/2 cup (100 g) sugar
- 1/2 cup (100 g) brown sugar
- 1 tsp cinnamon
- a dash of salt
- 1 cup (150 g) walnut, almond or hazelnut pieces
- 7 tbsp melted butter
Instructions
- Combine the dry ingredients in a mixing bowl and cut in the cold butter chunks. Combine until the mixture resembles pea gravel. Add apple juice a little at a time until the dough comes together in a ball. Wrap in it plastic wrap and chill for 1 hour. Roll out the dough on a lightly floured surface and place in a deep 10 inch pan. Chill the pie shell while filling is assembled. You can also combine all ingredients in a food processor until small chunks form, gradually add apple juice and pulse. Knead a bit more on the rolling surface-a nice ball will form quickly.
- Preheat oven to 400 F.
- In a mixing bowl whisk together sour cream and egg. Combine sugar and flour and whisk into the liquid mixture. Add salt, vanilla and spices. Add apple slices.
- Pour custard into the prepared pie shell, place on a cookie sheet and bake for 10 minutes.
- Lower the heat to 350 F and bake for 40 minutes more.
- Make the topping: combine dry ingredients in a mixing bowl. Add melted butter, combine into a crumbly mixture.
- When the pie has baked for 40 minutes, remove from oven, completely cover the apples with topping and return to oven for 10 minutes more.
- Remove from oven and cool on a rack. Store in the refrigerator. When serving, let warm to room temperature.