Sour Cream Apple Pie
Quick and easy to make with simple ingredients, this pie is uniquely aromatic, tender, and creamy.
I used a 28cm tray, but there's enough dough for a larger one. Consider freezing half for later use. Test first and adjust to your preference.
In a bowl, combine 1.5 cups of flour with baking powder and mix well.
Add melted butter and half a cup of sour cream to the mixture.
Stir the dough with a spoon until it combines thoroughly.
Transfer the dough to a floured surface and knead for another 2-3 minutes. The dough will be soft and non-sticky.
Chill in the fridge while preparing the apples.
Wash the apples, cut them in half, and peel them.
Slice the apples very thinly using a potato peeler, mandolin slicer, or knife.
Flatten the dough by hand (or using a rolling pin) and place it in a round tray with removable edges, raising the edges about 2 cm to hold the filling.
Distribute the apple slices evenly across the surface of the dough.
In a bowl, mix (using a mixer, whisk, or fork) 1 cup of sour cream with 1 cup of sugar, 1 egg, and 2 tablespoons of flour.
Pour this mixture evenly over the apples in the tray.
Preheat the oven to 200 degrees and bake the pie for 45-50 minutes.
Once done, remove the pie from the oven and let it cool completely for 1-2 hours.
Remove from the tray edges and allow to set for another 1-2 hours.
It's quite delightful when chilled; I prefer it tender and fresh.
This pie is delicious, unique, and easy to prepare. Highly recommended!
Enjoy your meal!
