Apple pie with vanilla sour cream

Name: Apple pie with vanilla sour cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 500 g Apples; 2 TABLESPOONS Lemon juice (approx. 1/2 lemon); 150 g soft; 7-10 Tbsp butter/margarine; 150 g + 50 g sugar; 2 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (Gr. M); 175 g Flour; 1 coated Tsp Baking Powder; 5 TABLESPOONS Milk; 7-10 Tbsp Fat and breadcrumbs; 125 g Sour cream or crème fraîche; 2 TABLESPOONS Apricot Jam; 1-2 TEASPOONS Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

500 g Apples
2 TABLESPOONS Lemon juice (approx. 1/2 lemon)
150 g soft
7-10 Tbsp butter/margarine
150 g + 50 g sugar
2 packages Vanillin sugar
1 pinch Salt
5 Eggs (Gr. M)
175 g Flour
1 coated Tsp Baking Powder
5 TABLESPOONS Milk
7-10 Tbsp Fat and breadcrumbs
125 g Sour cream or crème fraîche
2 TABLESPOONS Apricot Jam
1-2 TEASPOONS Icing sugar

Directions

1
Peel the apples and prick out the cores. Cut apples into rings and sprinkle with lemon juice
2
Cream the fat, 150 g sugar, 1 packet of vanillin sugar and salt. Stir in 3 eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Spread the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs (if necessary, spread the dough a little higher at the edges than in the middle)
3
Mix the sour cream, 2 eggs, 50 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Pour half of the sour cream on the dough. Place the apple rings on top and pour the remaining Schmandguß over it
4
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Let them cool down
5
5 Heat the jam and pass through a sieve. Spread the apples with it. Dust the apple cake with icing sugar on the edge