Sour Cream Apple Pie
It is prepared very quickly and simply, with ingredients at hand, but a special pie will come out - aromatic, tender and creamy.
Here I used a tray with a diameter of 28cm, but the dough is enough for a larger tray. I was really thinking in the future to freeze half of it and use it for another apple pie. Test the first time and adjust to your needs and preferences.
In a bowl put 1.5 glasses of flour and baking powder, mix.
Add the melted butter and half a glass of sour cream.
Mix the dough with a spoon until it sticks well.
Put it on the table sprinkled with a little flour and grind for another 2-3 minutes. You will get a soft and pleasant dough, not sticky at all.
Refrigerate until the apples are ready.
I washed the apples, cut them in half and peeled them.
I cut very thin slices with a potato cleaner, mandolin / grater for chips or with a knife.
Spread the dough with your hands (or facalet) and put it in the round tray (preferably with removable edges, to make it easier to serve the tart).
Be sure to raise the edges of the dough by about 2 cm, to have room for the filling.
Put the apple slices in the tray, spread evenly over the entire surface.
In a bowl mix (with the mixer, whisk or even with a fork) 1 glass of sour cream with 1 glass of sugar, 1 egg and 2 tablespoons of flour.
Pour this mixture evenly over the apples in the pan.
Place the tray in the preheated oven at 200 degrees for 45-50 minutes.
When it is ready, take it out and let it cool well for 1-2 hours.
Then remove the edges from the tray and let it stick well for another 1-2 hours.
Cika is good colder, I liked it to be tender, fresh.
Delicious, special and fast, I recommend with confidence!
Good appetite!
