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Recipe: Apple Pie European Sour Cream
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CRUST:
2/3 cup Butter
1/4 cup Pure maple syrup
1/2 cup Cream cheese
1 Egg
1 tablespoon Orange rind
1 teaspoon Vanilla
2 1/4 cups Unbleached flour
1/2 teaspoon Baking powder
FILLING:
2 pounds Green apples
TOPPING:
1/2 cup Sour cream
1/4 cup Pure maple syrup
2 tablespoons Lemon juice
1/4 teaspoon Nutmeg
For the crust, blend together butter, maple syrup, cream cheese, egg,
orange rind and vanilla. Add flour and baking powder. Roll out crust on
a floured surface with a floured rolling pin. This dough is soft.
Roll to 1/3-inch thickness. Fit or pat the dough into 7-inch pie plate.
Cut apples into 1/8-inch slices and arrange in a circular pattern on
dough in pie plate. Refrigerate 1/2 hour. Combine sour cream, maple
syrup and lemon juice. Spoon over chilled apples.
Sprinkle nutmeg on top. Bake at 350 degrees for 30 minutes.
2/3 cup Butter
1/4 cup Pure maple syrup
1/2 cup Cream cheese
1 Egg
1 tablespoon Orange rind
1 teaspoon Vanilla
2 1/4 cups Unbleached flour
1/2 teaspoon Baking powder
FILLING:
2 pounds Green apples
TOPPING:
1/2 cup Sour cream
1/4 cup Pure maple syrup
2 tablespoons Lemon juice
1/4 teaspoon Nutmeg
For the crust, blend together butter, maple syrup, cream cheese, egg,
orange rind and vanilla. Add flour and baking powder. Roll out crust on
a floured surface with a floured rolling pin. This dough is soft.
Roll to 1/3-inch thickness. Fit or pat the dough into 7-inch pie plate.
Cut apples into 1/8-inch slices and arrange in a circular pattern on
dough in pie plate. Refrigerate 1/2 hour. Combine sour cream, maple
syrup and lemon juice. Spoon over chilled apples.
Sprinkle nutmeg on top. Bake at 350 degrees for 30 minutes.
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