John Myers
Apple Pie with Sour Cream and Sprinkles
The perfect apple pie with sour cream and sprinkles recipe with a picture and simple step-by-step instructions.
- For the sprinkles:
- 150 g Cold butter
- 100 g Sugar white
- 200 g Flour
- 2 teaspoon Ground cinnamon
- For the filling:
- 800 g Tart apples
- Lemon juice
- For the dough:
- 150 g Soft butter
- 125 g Sugar white
- 1 packet Vanilla sugar
- 1 teaspoon Ground cinnamon
- 300 g Flour
- 1 packet Baking powder
- 4 Free range eggs
- 300 g Sour cream
- Make sprinkles by hand in a bowl from cold butter, sugar, flour and the two teaspoons of cinnamon and then put them in the fridge.
- Peel the apples and remove the core. Now cut the apples into cubes, drizzle with lemon juice and set aside.
- In a mixing bowl, beat the warm butter until frothy. Add sugar, vanilla sugar and cinnamon and stir in. Now stir in the eggs one by one. Mix the flour with the baking powder and stir in three portions.
- Put half of the dough in the prepared springform pan and spread it on the base. Spread the apple cubes on the dough. Stir the sour cream into the other half of the dough and spread over the apple cubes. Finally, distribute the crumble on the dough.
- Place the cake in the oven preheated to 200 degrees (top-bottom heat) and bake for about 50 minutes. After the baking time, take it out of the oven, let it cool down for 30 minutes, remove the edge of the springform pan and let the cake cool down.
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