Apple pie with sour cream and almonds

For 16 pieces
  • 250 g flour
  • 190 g Sugar
  • 1 Pinch Salt
  • 4 eggs (size M)
  • 125 g Butter
  • 800 g Apples (e.g. B. Elstar)
  • 2 EL Lemon juice
  • 250 g Schmand
  • 1 packet Sauce powder 'Vanilla flavor'
  • 30 g Almond flakes
  • 1–2 EL Icing sugar
  • fat
  • cling film
75 minutes
Knead the flour, 120 g sugar, salt, 1 egg, butter in pieces and 2 tablespoons of cold water into a smooth dough. Wrap the dough in foil and refrigerate for about 1 hour. Grease the removable base of a tart pan that widens towards the top (base 23 cm Ø, top 26 cm Ø). Peel and quarter the apples, remove the core, mix the quarter with the lemon juice.Mix the sour cream, 70 g sugar, 3 eggs and sauce powder. Roll out the dough in a round shape (approx. 28 cm Ø) on the floured work surface. Line the mold with it, press the dough up on the edge. Cut the apple quarters lengthways with a knife 2-3 times. Distribute the quarters in a circle. Cut off the excess edge of the dough. Pour the sour cream into the mold, gently shake the mold so that the sauce is well distributed. Sprinkle the almond flakes on the topping. Bake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for 35–40 minutes. Cool on a wire rack. Remove the cake from the mold and dust with powdered sugar
2 3/4 hours waiting time
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 13 g fat
  • 30 g carbohydrates


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