Sour Cream Apple Tart Recipes

SOUR CREAM APPLE PIE DELUXE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
• Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
• While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
• After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

SOUR CREAM-APPLE TART

Steps:

• For Crust.
• Preheat oven to 375 degrees.
• Mix flour and sugar in medium bowl;cut in butter using pastry blender or 2 knives until mixture resembles coarse meal.
• Blend in egg, stir in walnuts and pat dough into bottom and 1/2 inch up sides of 10-inch springform pan.
• Bake until golden brown, 20 to 25 minutes.
• Cool and spread with warm jam.
• For Filling.
• Toss apples with lemon juice to taste.
• Melt butter in large skillet over low heat.
• Add apples and both sugars and stir to mix.
• Cover and cook until apples are just tender, 10 to 12 minutes.
• Uncover, increase heat to medium-high and cook until liquid has evaporated, 7 or 8 minutes.
• Stir in raisins, cinnamon and peel; cool.
• For Topping.
• Preheat oven to 350 degrees.
• Beat sour cream, whipping cream.eggs,sugar and vanilla in bowl.
• Spoon filling into crust.
• Very slowly pour topping over, lifting apples so topping seeps through.
• Bake until topping is consistancy of cooked custard, 35 to 40 minutes.
• Sprinkle top edge of tart with chopped walnuts.
• Cool to room temperature; refrigerate at least 8 hours or overnight.
• Serve chilled.

SOUR CREAM APPLE PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball. Divide between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples; cook, stirring, until slightly softened, 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, until the juices thicken, about 1 minute. Transfer to a separate large bowl. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples. Gently fold in the sour cream and vanilla paste. Let cool completely.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Add the filling, slightly mounding it in the center. Refrigerate until ready to bake.
• Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself. Crimp with your fingers or a fork. Refrigerate until firm, 30 minutes.
• Combine the remaining 2 tablespoons sugar and the apple pie spice. Brush the top crust with the beaten egg and sprinkle with the spiced sugar. Make a few slits in the crust with a knife to let steam escape. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.

APPLE-SOUR CREAM CRUMB PIE

Steps:

• Make the pie dough: Combine flour, salt, and granulated sugar in a food processor, and pulse to blend. Add butter, pulsing until pea-size clumps form. With machine running, add water, 1 tablespoon at a time, until mixture just comes together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 45 minutes.
• Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.
• Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.
• Preheat oven to 450 degrees with 2 racks in lower third.
• Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a large bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Add apples, tossing to coat. Place apple mixture in crust.
• Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.
• Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.

APPLE CREAM TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Arrange apples over crust. Combine the sugar, cinnamon and nutmeg; sprinkle over apples. Place pan on a baking sheet. Bake at 400° for 15 minutes., In a small bowl, beat cream and egg yolks; pour over apples. Bake 25-30 minutes longer or until apples are tender and filling is almost set. Cool on a wire rack for 1 hour. , Serve with whipped cream if desired. Store in the refrigerator.

AMISH SOUR CREAM APPLE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Beat sour cream and egg together in a mixing bowl. Add white sugar, flour, vanilla extract, and salt. Mix until smooth. Stir in apples. Transfer to the pie crust.
• Combine brown sugar, flour, butter, and cinnamon for topping in a bowl. Set aside.
• Bake pie in the preheated oven for 25 minutes. Remove from the oven and spread with crumb topping. Return to the oven and continue to bake until golden and bubbly, about 20 minutes more.

SOUR CREAM APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Gently stir in apples. Pour into crust. Bake 15 minutes. , Meanwhile, combine brown sugar and remaining 4 tablespoons flour; cut in butter until crumbly. Sprinkle over pie. Bake until filling is set, 20-25 minutes. Cool completely on a wire rack. Refrigerate leftovers.

SOUR CREAM APPLE PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 400°F.
• Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, mixing carefully to coat well.
• Pour filling into a pie shell and bake at 400 degrees for 25 minute.
• While pie is cooking mix together all ingredients for crumb topping until the mixture resembles coarse crumbs.
• Remove pie from oven and sprinkle with crumb topping. Bake for an additional 20 minutes.
• Let cool for a hour before serving.

SOUR CREAM APPLE PIE

Steps:

• Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.
• Make the topping:
• In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.
• Make the filling:
• In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
• Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.

SOUR CREAM APPLE PIE

Steps:

• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Chill shell 30 minutes.
• While shell chills, put oven rack in middle position and preheat oven to 400°F.
• Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth. Peel and core apples, then cut into wedges slightly less than 1/4 inch thick. Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.
• Bake pie 15 minutes, then reduce oven temperature to 350°F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.
• While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
• Remove pie from oven and increase oven temperature to 400°F. Crumble topping evenly over top and bake until sugar is melted, about 10 minutes. Cool pie on a rack at least 45 minutes. Serve warm or at room temperature.