Apple and Sour Cream Pie

This Apple and Sour Cream Pie is a delightful combination of buttery crust, tender apples, and a smooth sour cream topping. Perfect for a cozy dessert or an afternoon treat with tea or coffee, this pie is both simple and satisfying. The dough serves as a sturdy base for the sweet and tart apple layer, while the creamy topping adds a smooth finish. It’s a dessert that balances sweet and tangy flavors and different textures, making it a crowd-pleaser. The contrast between the soft apples and the crisp crust with a creamy finish makes this recipe a favorite for any occasion.

Full Recipe:

Ingredients:

For the Dough:

  • Flour – 230 grams
  • Baking powder – 1 teaspoon
  • Butter – 90 grams, cold and cubed
  • Salt – A pinch
  • Egg yolks – 2
  • Sugar – 40 grams

For the Apple Layer:

  • Apples – 3 medium-sized (around 500 grams), peeled and sliced
  • Sugar – 40 grams
  • Lemon juice – 4-5 tablespoons

For the Sour Cream Layer:

  • Egg whites – 2
  • Sugar – 40 grams
  • Vanilla extract – 1 teaspoon
  • Yogurt or sour cream – 400 grams
  • Cornstarch – 30 grams

Baking Form Size:

  • Baking form ⌀ 20 cm (8 inches)

Step-by-Step Instructions:

Step 1: Prepare the Dough

  1. Combine Dry Ingredients: In a large bowl, whisk together 230 grams of flour, 1 teaspoon of baking powder, and a pinch of salt.
  2. Add Butter: Add the 90 grams of cold, cubed butter into the dry ingredients. Using your fingers or a pastry cutter, mix until the butter is well incorporated and the mixture resembles coarse crumbs.
  3. Incorporate Wet Ingredients: Add the 2 egg yolks and 40 grams of sugar. Knead gently until the dough starts to come together. If the dough feels too dry, add a teaspoon of cold water. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Apple Layer

  1. Peel and Slice Apples: Peel, core, and slice the apples into thin wedges. Place them in a bowl and toss with 4-5 tablespoons of lemon juice and 40 grams of sugar. This will add a tart flavor and prevent the apples from browning.

Step 3: Prepare the Sour Cream Layer

  1. Beat the Egg Whites: In a clean bowl, beat the 2 egg whites until they reach soft peaks. Gradually add 40 grams of sugar while beating until the egg whites form stiff peaks.
  2. Add Remaining Ingredients: In a separate bowl, mix 400 grams of yogurt or sour cream with 1 teaspoon of vanilla extract and 30 grams of cornstarch. Fold in the beaten egg whites gently until fully incorporated.

Step 4: Assemble the Pie

  1. Roll Out the Dough: Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to fit a 20 cm (8-inch) baking form. Transfer the dough into the greased form and press it evenly along the bottom and sides.
  2. Layer the Apples: Arrange the prepared apple slices evenly over the dough, creating a compact layer of apples.
  3. Pour the Sour Cream Mixture: Pour the sour cream mixture over the apples, making sure to spread it evenly to cover all the apple slices.

Step 5: Bake the Pie

  1. Bake: Preheat the oven to 180°C (350°F). Bake the pie for 40-45 minutes, or until the top is set and lightly golden. The edges of the dough should also be golden brown.
  2. Check for Doneness: The sour cream layer should be set but still slightly jiggly in the center when the pie is done. If the top begins to brown too quickly, you can cover it with aluminum foil for the remaining baking time.
  3. Cool: Remove the pie from the oven and let it cool in the baking form. Once the pie has cooled down, you can refrigerate it for a couple of hours to help it set further before serving.

Step 6: Serve

  1. Slice and Enjoy: Once cooled, slice the pie and serve. You can garnish with powdered sugar or serve it with whipped cream for an extra touch of sweetness.

Cooking Tips:

  • Use Cold Butter: For a flaky crust, make sure the butter is cold when you incorporate it into the flour mixture. This will create small pockets of fat in the dough, giving it a nice texture.
  • Tart Apples Work Best: Varieties like Granny Smith, Honeycrisp, or Pink Lady work well for this pie because their tartness balances the sweetness of the other ingredients.
  • Sour Cream vs. Yogurt: You can use either sour cream or yogurt for the creamy layer, depending on what you have on hand. Sour cream will make it slightly richer, while yogurt will give a lighter, tangier finish.
  • Allow it to Set: After baking, it’s best to let the pie cool completely and even chill it in the fridge. This allows the sour cream layer to firm up and makes for cleaner slices when serving.

Storage:

  • Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. The pie is best enjoyed chilled or at room temperature.
  • Freezing: This pie can be frozen before baking. Assemble the pie, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. Bake directly from frozen, adding an additional 10-15 minutes to the baking time.

Nutritional Facts (Per Serving, Based on 8 Servings):

  • Calories: 270-300 kcal
  • Protein: 5g
  • Fat: 15g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Sugar: 16g
  • Sodium: 180mg

This pie is a balanced treat, offering fiber from the apples and a moderate amount of carbohydrates and fats. Using yogurt instead of sour cream can reduce the fat content slightly, making it a lighter option.

Frequently Asked Questions (FAQs):

1. Can I make the dough ahead of time? Yes, you can make the dough in advance and refrigerate it for up to 2 days. You can also freeze the dough for up to 1 month and thaw it in the refrigerator before using.

2. Can I use a different type of fruit? Absolutely! This recipe works well with other fruits like pears, peaches, or berries. Adjust the sugar based on the sweetness of the fruit you’re using.

3. Why is my crust soggy? If the apples release too much moisture during baking, it can make the crust soggy. To prevent this, you can toss the apples with a tablespoon of cornstarch to help absorb some of the moisture.

4. Can I use Greek yogurt for the sour cream layer? Yes, Greek yogurt can be used for the creamy layer. It will result in a thicker, richer texture compared to regular yogurt.

5. How can I make the pie more flavorful? To enhance the flavor, you can add cinnamon, nutmeg, or even cardamom to the apple layer. These spices complement the apple and give the pie a warm, cozy flavor.

Conclusion:

This Apple and Sour Cream Pie is a delightful dessert that brings together the crispness of apples, the richness of sour cream, and the light sweetness of the crust. With simple ingredients and a straightforward preparation, it’s an ideal recipe for both beginners and experienced bakers alike. The combination of tender apples, creamy yogurt or sour cream, and a buttery crust makes this pie a perfect treat for any occasion. Whether enjoyed warm or cold, this pie is sure to be a hit at family gatherings, tea parties, or any special event!