Apple slice with sour cream

Delicious Apple Sour Cream Slice Recipe

W e go mad when Wendy’s Kitchen Table is in the house and that’s because she shares the best old fashioned recipes. Today we are featuring her Apple and Sour Cream Slice from scratch.

It’s another legendary recipe and you won’t want to miss it. It’s a taste sensation and will win hearts and kitchen kudos every single time.

Apple And Sour Cream Slice Ingredients

So, let’s look at what you are going to need. The first ingredients are for the base and the second is for the topping.

  • 1 cup self-raising flour
  • ½ cup caster sugar
  • ¼ teaspoon baking powder
  • pinch salt
  • 125g (1 cup) melted butter
  • 1 teaspoon vanilla essence

Apple And Sour Cream Slice Topping

  • 400g (140z) can apple pieces or freshly stewed apple
  • 300g (10.5oz) sour cream
  • 2 egg yolks
  • 1 tablespoon icing sugar
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons cinnamon sugar

Apple And Sour Cream Slice Instructions

Preheat oven to 180˚C (356F) /160˚C (320F) fan-forced.

Grease and line a slice tin with baking paper.

Combine the flour, sugar, baking powder, and salt in a bowl. Combine the melted butter and vanilla essence in a bowl and add to dry ingredients. Mix until just combined.

Press the mixture evenly over the base of the tin. Cook for 15 minutes, or until lightly browned.

Spread apple evenly over the base.

In a small bowl mix sour cream, egg yolks, icing sugar, and ground cinnamon. Spread evenly over apple and sprinkle with cinnamon sugar.

Cook for further 20 minutes, or until sour cream has set. Cool in pan. Cut into squares to serve.

Источник

Apple and sour cream slice

Matthew Evans’ apple and sour cream slice is a great way to use granny smith apples. While best eaten the day it’s made, you can store any leftovers in an airtight container for up to four days.

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Preparation

Cooking

Skill level

Ingredients

  • 200 g (1⅓ cups) self-raising flour
  • 150 g (⅓ cup) caster sugar
  • 90 g (1 cup) desiccated coconut
  • 125 g unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 eggs, lightly beaten
  • 300 g (1¼ cups) sour cream
  • 2 granny smith apples
  • 2 tbsp soft brown sugar

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 2 hours

Preheat oven to 160°C. Grease a 25 cm square cake pan and line base and sides with baking paper.

Combine flour, caster sugar and coconut in a bowl. Add butter and vanilla, and stir well to combine. Press firmly into base of lined pan. Bake for 20 minutes or until light golden. Remove from oven and cool completely. Increase oven to 180°C.

Place eggs and sour cream in a bowl and stir until smooth. Peel, then coarsely grate apples. Squeeze out juice from apples, then spread evenly over slice base. Scatter over brown sugar, then spread sour cream mixture.

Bake for 20 minutes or until top has set and is starting to colour. Cool completely, then slice into 3 cm squares. Serve.

Photography by Alan Benson.

As seen in Feast magazine, Sept 2011, Issue 1.

Источник

Sour Cream Apple Pie

Absolutely delicious sour cream apple pie with a brown sugar, flour, and butter streusel topping.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

You know that when your friend’s smile fills the room as he speaks of his wife’s «sour cream apple pie with a brown sugar crumb topping» that it has to be good. My father and I couldn’t wait to try it!

My oh my this one really is good, and easy to make too.

In this recipe you toss apple slices with a mixture of sour cream, sugar, and egg, then pack it in a pie shell. About half way through baking you top with a brown sugar flour butter streusel topping.

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The brown sugar helps make a crunchy crust on the top, balancing the creamy tart apples below!

Big thanks to our friends Jean and George for sharing this one with us.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Love Apple Pie? Check Out These Apple Pie Recipes

Sour Cream Apple Pie

As you slice the apples, put them in a bowl and toss them with a little lemon juice or apple cider vinegar. The acidity of the lemon juice or vinegar will help keep the apples from discoloring while you work and will intensify the apple flavor in the pie.

Ingredients

1/2 cup brown sugar , packed

1/4 cup butter (1/2 a stick), chilled, cut into cubes

1/2 teaspoon cinnamon

3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices, cut 1/4-inch to a 1/2-inch thick)

1 tablespoon lemon juice or apple cider vinegar

1 cup sour cream

2/3 cup sugar (can easily reduce to 1/2 cup if you like your apple pies a little less sweet)

2 tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla

One 9″ unbaked pie shell , frozen or chilled in the freezer for at least 30 minutes (see sour cream pie crust recipe, use a single crust recipe)

Method

Place the streusel topping ingredients in a medium bowl and mix with a fork or your hands until the mixture resembles coarse crumbs.

Chill in the refrigerator until the topping is needed half-way through the baking.

Preheat the oven to 400°F with a rack in the middle and another rack below it. Place a large rimmed baking sheet on the lower rack to catch any of the drippings from the pie.

As you slice the apples, put them in a bowl and toss them with a little lemon juice or apple cider vinegar. The acidity of the lemon juice or vinegar will help keep the apples from discoloring while you work and will intensify the apple flavor in the pie.

In a large bowl put the sour cream, sugar, flour, salt, vanilla, and egg. Use a wooden spoon and beat by hand until smooth. Fold in the apples and stir until all of the apples are coated with the sour cream filling mixture.

For the first stage of baking, bake the pie for 25 minutes at 400°F.

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Remove the pie from the oven and sprinkle the top with the brown sugar topping. You may also want to put a pie protector or foil around the outer crust edges to keep them from getting too browned. Bake for another 20 minutes at 400°F.

Let the pie cool on a rack for one hour before cutting and serving.

Источник

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Источник

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