Wednesday, February 26, 2014

Swedish Apple Pie


This delicious twist on the apple pie is a recipe from my mother-in-law's collection. The recipe is printed on the back of an old workplace newsletter and states 'Recipe of the Week' with no other attribution, so we are claiming it as our own family keepsake. This one is too good to misplace, and well worth sharing!

The tang of the sour cream in this custard pie balances the sweetness of the apples perfectly and the streusel topping ties it all together with a punch of cinnamon that bakes up to a beautiful golden brown color. Swedish Apple Pie is best served at room temperature and needs no accoutrements in the form of additional sweet creams giving it a very elegant serving appearance.

Swedish Apple Pie

3 1/2 - 4 1/2 cups sliced tart cooking apples such as Granny Smith
2 Tablespoons flour
1/2 cup granulated sugar
1 pinch salt
1 egg
1 teaspoon vanilla extract
1/2 cup sour cream

  1. Boil the apples just until they beginning to soften. Drain well. (This step could be done in the microwave.)
  2. Preheat oven to 350-degrees Fahrenheit. 
  3. Beat eggs and vanilla together, add sour cream, and fold into apples. 
  4. Pour into pie shell and bake approximately 40 minutes or until set. 

Topping

1/3 cup sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/3 cup butter

While the pie is baking prepare the topping:
Combine all topping ingredients until mixture resembles coarse crumbs. Sprinkle evenly over pie after the first 40 minute bake and return to oven for another 15 minutes. 
Cool to room temperature to serve. 8-10 servings.




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