Juicy Apple Sour Cream Pie – Grandma’s Classic Simply Baked

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This moist apple and sour cream pie like grandma’s is easier to bake than you think and is wonderfully refined with cinnamon, vanilla and almonds for fall and winter.

Sweet cakes, muffins and pastries with apples go especially well with a hot cup of coffee or tea in autumn. Refined with a light note of cinnamon and a little fine bourbon vanilla, all the winter flavors can be combined with the fork. It doesn’t matter if you follow grandma’s recipe for a covered apple pie or a modern apple variation for an ultra-fast apple pie with flaky pastry.

Timeless cuisine: Grandma’s classics remain especially popular

Whether preparing hearty homemade dishes or baking classic cakes and sweet pieces, many people like to use grandmother’s proven recipes in the kitchen. This is also noticeable on social networks. In addition to modern recipe ideas, the Internet is also filled with numerous nostalgic traditional recipes from grandma’s cooking and baking books.

How to easily recreate classic cakes? There’s no problem with juicy apple and sour cream pie from grandma’s cookbook. (Symbolic image) © Zoonar/Imago

More and more young adults also seem to enjoy being transported back in time with dishes from their childhood, home, and nostalgic visits to their grandparents.

Grandma’s classic: Ingredients for juicy apple pie with sour cream

For a springform cake pan (Ø 26 cm)

  • 800 g apples
  • 220 g flour
  • 220 g sugar
  • 2 packets of vanilla flavored pudding powder
  • 1 packet of vanilla sugar
  • 1-2 teaspoons of cinnamon
  • 1 pinch of salt
  • 3 tablespoons slivered almonds
  • 500 ml of milk
  • 400 grams of sour cream
  • 150 g butter (soft)
  • a little lemon juice
  • A little extra butter to grease the baking pan.

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The classic apple and sour cream cake is very easy to prepare:

  1. To make the filling, first boil the milk in a pot. Meanwhile, mix the pudding powder with 150 grams of sugar and stir both with a little milk until smooth. Then add the pudding batter to the boiling milk and simmer for about a minute. Then pour the pudding into a bowl, cover it with plastic wrap and let it cool or refrigerate.
  2. For the shortcrust pastry, quickly knead the remaining sugar with a pinch of salt, butter and flour in a large bowl to form a soft dough. Also cover and chill for about 15 minutes. Meanwhile, wash, peel, core and quarter the apples. Cut the apple wedges widthwise into thin slices and mix them with a little lemon juice, vanilla sugar and cinnamon.
  3. While the oven is preheating to 180 degrees top and bottom temperature (alternatively, 160 degree fan oven), grease the springform pan well with butter. Then press the cold dough onto the base of the springform pan, forming a rim about two inches high. Now put the apple filling on the shortcrust pastry.
  4. Stir the cooled pudding with sour cream until smooth, then spread it over the apples. To smooth the cream, tap the springform pan on the work surface several times. Finally, sprinkle with the almond sticks and bake in the lower third of the preheated oven for about 50 minutes. Let cool completely, unmold and serve. Enjoy!

Especially in autumn and winter, apple pie can be wonderfully refined with a little cinnamon. Combined with the apples and vanilla aroma, your apartment will smell deliciously of sweet Christmas aromas.

Juicy Apple Cinnamon Yogurt Muffins are also perfect for fall. Baked quickly and easily in a handy mini format, these fruity muffins can be easily frozen.

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