Prep 15 mins
Cook 45 mins
I found this recipe when I was looking for an alternative to double crusted apple pie but a little fancier than the Dutch version. This actually calls for peaches instead of apples, but having none on hand and "baker's itch" I substituted apples,added the cinnamon,and it turned out so well that I have yet to try it with peaches. I like it best served a little warm.
- 1 9-inch pie shell
- 5-6 large golden delicious apples
- 226.79 g sour cream
- 3 large egg yolks
- 236.59 ml sugar
- 59.14 ml all-purpose flour
- 4.92 ml vanilla
- 7.39 ml cinnamon
- 59.16 ml butter or 59.16 ml margarine
- 118.29 ml all-purpose flour
- 59.14 ml sugar
- Preheat oven to 425.
- Core, peel and slice apples to 1/4" thick.
- In piecrust, arrange the apple slices in concentric circles, overlapping them slightly.
- Beat sour cream, egg yolks, sugar, flour, vanilla and cinnamon with wire whisk until just blended; pour over apples.
- Bake pie 30 min, or until custard mixture is beginning to set.
- Meanwhile, prepare STREUSAL TOPPING: In small bowl, with hand, combine butter or margarine, flour and sugar until mixture resembles coarse crumbs.
- After pie has baked 30 min, evenly sprinkle topping over apples and custard.
- Bake 15 min longer or until topping is golden and knife inserted in center of pie comes out clean.
- If crust browns too rapidly, cover with foil.
- Cool at least one hour.
I won't be rating this since I don't want to spoil any future reviews. I used granny smith apples since that's what the local shop had and for the pie shell, I made Chef Potts' Shortcrust Pastry. Other than the apples, I followed the recipe as is but I had a problem in step 5. After 20 mins of baking, I peeked through the oven door and noticed the custard had formed a thick crust on top and had started to brown a bit too much. I then lowered the oven temp to 180C and took out the pie. With the crust formed on top, it was impossible to sprinkle the streusel topping, so I scraped off the top layer with a knife and then doubled the topping mixture and spread on top. I baked it for another 30 minutes till the streusel topping turned golden brown. I could have probably reduced the sugar to 3/4 cup instead of the full 1 cup, because I found it a bit too sweet but that didn't stop me from having another slice, the pie turned out delicious! Thank you, Moriah, for sharing!
My pies didn't turn out looking like the picture, but the pie I brought to the office received rave reviews from those who tasted a slice. The cooking time took longer than stated (the "more" definitely came into play.) I found that having the foil placed over the pie and baking it an extra 30 minutes with the topping helped solidify the pie filling; this is fine since the second pie I baked today is for tomorrow's Thanksgiving meal so I don't have any qualms of placing it in the oven and baking it again (knowing it will not be over-baked.) I definitely want to try this with peaches sometime.