Cinnamon Raisin Apple Kuchen

READY IN: 1hr 30mins




  • Position rack in center of oven and preheat to 375.
  • Butter a 9-inch tart pan with 1 1/2 inch high sides and removeable bottom. (I use a springform pan) Set aside.
  • For crust:
  • Blend flour, butter, sour cream, 1 T sugar, hard-boiled egg yolk, cinnamon, nutmeg and salt, till mixture resembles coarse meal.
  • Transfer all but 1/2 cup of mixture to prepared pan.
  • Press mixture evenly into the bottom and up the sides of the pan.
  • Bake 10 minutes. Brush with egg white.
  • Continue baking till brown, about 15 minutes.
  • Transfer to rack.
  • Reduce oven temp to 350.
  • Add remaining 2 T of sugar to reserved mixture in bowl and blend. Chill crumb mixture till ready to use.
  • For Filling:
  • Thinly slice apples.
  • Mix sugar, sour cream, egg yolks, flour, vanilla and cinnamon till smooth (referred to in later steps as "custard").
  • Arrange half the apple slices, overlapping slightly, in concentric circles on prepared crust.
  • Sprinkle half the raisins or currants over.
  • Repeat procedure with remaining apple slices and raisins.
  • Spoon custard mixture over apples, lifting apples slightly and smoothing custard between slices.
  • Sprinkle reserved crumb mixture over top.
  • Place pan on cookie sheet. Bake till custard is set, covering edges of crust with foil if browning too quickly, about 65 minutes.
  • Let stand 10 minutes. Remove sides of pan. Serve warm or at room temperature with whipped cream or cream fraiche. Or just as is :).