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Sour Cream, Sage and Apple Pie Recipe

Sour Cream, Sage and Apple Pie

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Mastering the art of making a sweet short crust pastry.

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 40 mins
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Pastry

200 g cake flour

Pinch of salt

50 g ground almonds

30 g icing sugar

150 g cold butter, cubed

Zest of 1 lemon

 

Filling

2 Tbsp (30 ml) butter

3 fresh sage leaves, finely chopped

4 apples, peeled and cut into bite-size chunks

¼ cup (60 ml) brown sugar

¼ cup (60 ml) orange liqueur

¼ cup (60 ml) ground almonds

1 cup (250 ml) sour cream or crème fraîche

3 egg yolks

¼ cup (60 ml) flaked almonds

2 Tbsp (30 ml) icing sugar, sifted

Crème fraîche to serve

Pastry

Place all the pastry ingredients in a food processor and whizz to combine.

Transfer to a bowl and add just enough water (1–2 Tbsp/15–30 ml) to help bring the dough together. Do not over mix.

Wrap the pastry in plastic wrap and chill in the fridge for 30 minutes.

Preheat the oven to 180 °C.

Unwrap the pastry and place it on a lightly floured surface. Roll out thinly and use the pastry to line a lightly greased 23 cm tart tin. Bake blind for 15–20 minutes. Remove from the oven and set aside to cool slightly.

 

Filling

Heat the butter in a large frying pan and, when bubbling, add the sage. Add the apples and sauté for a couple of minutes. Add 2 Tbsp (30 ml) of the sugar and continue sautéing for a couple more minutes. Add the orange liqueur.

Once all the liquid has evaporated, remove the pan from the heat and set aside to cool slightly.