Apple and sour cream crostata

Apple and sour cream crostata

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

I love the creamy acidic addition of sour cream in desserts. Here, it softens the usually very sweet frangipane and crisp, sharp apples. This pie is fast and easy to make, with little technique required. You could easily add other seasonal fruits like plums, rhubarb, blackberries or strawberries to this crostata to make it extra special. — Phoebe

Ingredients

Quantity Ingredient
445g frozen careme sour cream pastry, thawed
110g unsalted butter, softened
110g caster sugar
60g sour cream
1 teaspoon vanilla bean paste
2 eggs
1 egg yolk
250g almond meal
2 sharp green apples, peeled, cored and thinly sliced into rounds, (granny smith apples, for example)
2 tablespoons demerara sugar
icing sugar, to dust
cream, to serve

Method

  1. Preheat the oven to 180°C. Line a 22 cm pie dish with the pastry, leaving a 5 cm overhang. Chill in the fridge while you make the frangipane.
  2. For the frangipane, beat the butter and caster sugar using an electric mixer until pale. Beat in the sour cream and vanilla bean paste, then add the eggs and egg yolks one at a time, beating well after each addition. Fold through the almond meal.
  3. Spread the frangipane over the pastry and arrange the apple slices over the top. Scatter with the demerara sugar and bake for 40 minutes or until golden and just set. Cool to room temperature, dust with icing sugar and serve with cream.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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