01 February 2012

Sour Cream Apple Pastry

I know I've mentioned before that I served a mission for the Church of Jesus Christ of Latter-day Saints the Czech Republic. It was an amazing experience and a very beautiful country. I got to visit a lot of cool castles and met some neat people. One of the people I met was a lady from France. She taught me how to make some very delicious desserts, like this strawberry crème pâtesserie. She also taught me how to make this Sour Cream Apple Pastry. I had tried to make this once before on my own and it had been a while since I was shown to make it. The sour cream filling didn't set at all. The problem? The French woman didn't use a recipe when she cooked it so some of the ingredients I had listed as 3 generous scoops of.... What exactly was a generous scoop? I couldn't remember. The real problem. I used granny smith apples. Granny Smith apples are great for baking pies, right? I think they were too juicy for this sort of pie. Although, this is just a theory. I can't prove it all.  I'm actually wondering now if the real reason is that I may have forgot to put in the eggs last time. That would really keep it from setting, but it's such a main ingredient, could I really forget? Again, I can't prove that I did forget, but as I made it this time around the sour cream mixture was a lot thicker than I remember it being last time. I also used Rome Apples this time. The sign at the grocery store said they are slightly juicy and good for baking. They sounded like the perfect apple to use for this dish.  It turned out so much better this time.

Sour Cream Apple Pastry
  • 1 uncooked french pastry shell or pie crust (french pastry shell recommended)
  • 4-5 apples
  • 3 eggs
  • 7 tablespoons sugar
  • 2 tsp vanilla
  • 1 1/4 cup sour cream
Preheat oven to 400F. Peel and slice apples and put in pastry shell. In a bowl beat together eggs, sugar and vanilla with a whisk. Stir in sour cream. Pour sour cream mixture over apples. Bake for 15 minutes, then reduce  heat to 350F. Bake for another 30 minutes. Halfway through baking, you may want to cover the pie with foil or the crust with a crust shield to prevent crust from burning. When pastry is done baking, let sit for 15 minutes or so before cutting in to it.

Here are some cool castle pictures
 
 

3 comments :

  1. Hi Erin,
    Your Sour Cream Apple Pastry looks so delicious, we would just love it! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  2. That looks very similar to a Latvian dish my grandmother used to make. I should make it to see if it's the same. It looks delicious. I want to thank you so much for linking up each week to my "Thriving on Thursdays" linky party. You always have such fantastic ideas. The party will be starting again in just over 12 hours so if you get a chance, I'd love to see what you've been up to this week.

    Anne @ Domesblissity xx

    ReplyDelete
  3. Mmmmm....glad this yummy looking pie worked this time :) And great castle photos, too. New follower...any blog with pie recipes is my kind of blog!!!

    ReplyDelete

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