Apple Pie - European Sour Cream
Submitted by cyndiann
European sour cream apple pie with a tender cream cheese pastry, maple-sweetened green apples arranged in a spiral, and a tangy sour cream maple topping dusted with nutmeg. Single-crust open-face pie.
YIELD
12 servingsPREP
60 minCOOK
30 minREADY
2 hrsEuropean-style sour cream apple pie skips the lattice top and goes for an open-face presentation with thin apple slices fanned in a spiral. The pastry is unusual: enriched with cream cheese, an egg, orange zest, and maple syrup, it bakes up tender and slightly sweet, more like a tart shell than a flaky American crust.
The sour cream and maple syrup topping is what makes the dish. Spooned over chilled apples right before baking, it sets into a tangy custard that pulls the apples and pastry together. Lemon juice in the topping cuts the richness and balances the maple.
Green, tart apples are the right choice. Their firmness lets you slice them paper-thin without tearing, and their acidity stands up to the sweet topping. Chilling the assembled pie for 30 minutes before baking lets the dough firm up so it does not slump in the oven.
Chef Tips
- Slice the apples ⅛ inch thick on a mandoline if you have one. Hand-slicing rarely gets even-enough thickness for the spiral pattern.
- Roll the dough between two sheets of parchment. It is too soft to handle directly, even with extra flour.
- The topping should be a pourable consistency. If it seems too thick, thin with another teaspoon of lemon juice.
- Let the pie rest 20 minutes before serving warm. The custard topping needs time to set or it will be runny when sliced.
Variations
- Replace the orange zest with lemon zest for a brighter, less floral pastry flavor.
- Add a thin layer of frangipane (almond cream) under the apples for a nuttier, more substantial dessert.
- Swap maple syrup in the topping for honey for a subtler sweetness with floral notes.
Ingredients
Directions
For the crust:
Blend together butter, maple syrup, cream cheese, egg, orange rind and vanilla. Add flour and baking powder.
Roll out crust on a floured surface with a floured rolling pin. This dough is soft. Roll to ⅓ inch thickness. Fit or pat the dough into 7-inch pie plate.
For the filling:
Cut apples into ⅛ inch slices and arrange in a circular pattern on dough in pie plate. Refrigerate ½ hour.
For the topping:
Combine sour cream, maple syrup and lemon juice. Spoon over chilled apples. Sprinkle nutmeg on top. Bake at 350℉ (180℃) for 30 minutes.
Let cool. Serve warm or at room temperature with whipped cream or ice cream if desired.
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