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Print Recipe
Sour Cream Apple Pie
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Rating: 0
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Prep Time 20 minutes
Cook Time About 35 minutes
Servings
Prep Time 20 minutes
Cook Time About 35 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. This is one of the best apple pies I've ever tasted, and my guests are usually of the same opinion, as the pie is devoured, literally, in a matter of minutes.
  2. Ingredients: 315g prepared sweet shortcrust pastry ( the recipe is in the 'sweet pastry' category ) 2 tablespoons aprocot jam APPLE FILLING 75g butter 3 Granny Smith apples, peeled, cored and sliced 2 tablespoons brown sugar CARAMEL SAUCE 60g sugar 4 teaspoons water 60 mL double cream 30g butter cut into small pieces SOUR CREAM TOPPING 500g sour cream 4 tablespoon caster sugar 1 teaspoon vanilla essence
  3. Directions: 1. Roll pastry out and line a greased, deep 18 cm in fluted flan tin with a removable base. Prick pastry base with a fork. Line pastry case with non-stick baking paper, weigh down with uncooked rice and bake at 200 degrees C for 10 minutes. Remove rice and paper and bake for 8 -10 minutes longer or until pastry is golden. Place jam in a small saucepan and bring to the boil. As soon as the pastry case is cooked, brush with boiling jam and return to the oven for 3 - 4 minutes longer. Set pastry case aside to cool completely. 2. To make filling, melt half the butter in a large frying pan and add half the apple slices, sprinkle with half the sugar and cook, turning slices until they are tender. Remove apple slices to a plate and repeat with the remaining butter, apple slices and sugar. Layer apple slices evenly in pastry case. 3. To make sauce, place sugar and water in a heavy-based saucepan and cook over a low heat, stirring until sugar dissolves. Bring to the boil and boil without stirring for 8 minutes, or until mixture is a caramel colour. Occasionally brush down sides of pan with a pastry brush dipped in cold water. Reduce heat, stir in cream and continue stirring until sauce is smooth. Mix in butter and set aside to cool slightly. Using a large spoon, drizzle caramel over apples in pastry case. 4. To make topping, place sour cream, sugar and vanilla essence in a bowl and mix to combine. Spoon sour cream mixture over apples and spread out carefully, using the back of a spoon, taking mixture just to rim of pie. Reduce oven temperature to 180 degrees C and bake pie for 5 - 7 minutes. Allow to cool at room temperature, then refrigerate for several hours or overnight before serving.
Recipe Notes

Source: Old CookShare. Recipe ID: 2058

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