Ingredients

Filling

2 medium apples
20 grams (0.5 ounce) butter
400 grams (14 ounces) sour cream
1 egg
35 grams (1.5 ounces) corn starch
1 teaspoon cinnamon
5 tablespoons sugar or 5-6 milliliters sugar substitute
We recommend:

Instructions

Step 1

Prepare the Dough

Mix the *soft cottage cheese*, egg, and sugar (or sugar substitute) together. Sift in the flour along with the baking powder, then combine them well.

Place the dough into a greased baking form (18cm / 7 inches in diameter). The dough will be quite sticky. Form the base and sides with around *3-4 cm* (1.2-1.6 inches) height depending on the baking form diameter. Refrigerate while you prepare the filling.

Step 2

Prepare the Apples

Dice the *apples* and mix them with *sugar* (or sugar substitute) and *cinnamon*. Cook them in *butter* until they are soft.

Step 3

Prepare the Filling Mixture

In a bowl, mix the *sour cream*, egg, and sugar (or sugar substitute). Add *vanilla extract* if desired and *corn starch*. Make sure there are no lumps in the mixture. Combine the cooked apples with this mixture.

Step 4

Baking

Pour the filling into the prepared dough. Place it in an oven preheated to *180°C (350°F)* and bake for *35 minutes*.

Make sure to *cool the cake* completely before serving!

Servings

Serve this Apple Cinnamon Sour Cream Pie fresh from the oven for a warm and cozy treat! For an extra special touch, top each slice with a dollop of whipped cream and a sprinkle of extra cinnamon. 🍏✨ Feeling fancy? Pair it with a scoop of vanilla ice cream – the contrast between the warm pie and the cold ice cream is heavenly! For a breakfast twist, enjoy a slice with your morning coffee or tea. The creamy, tangy sour cream and cinnamon-spiced apples are sure to wake up your taste buds. ☕🍂 Got guests coming over? Impress them with this pie served warm, alongside a selection of cheeses, nuts, and dried fruits for a festive autumn charcuterie board. 🎉🍁

Equipment

Variations

Gluten-Free Version: 🌾✨ Swap out the wheat flour for your favorite gluten-free flour blend. Ensure all other ingredients (like baking powder) are also gluten-free. Vegan Version: 🥥💚 Replace the sour cream with a dairy-free alternative like coconut yogurt. Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) instead of eggs, and vegan butter in place of dairy butter. Tips: Ensure that the vegan substitutes are unsweetened to maintain the balance of the recipe. Also, remember flax eggs work best when given a few minutes to thicken after mixing.

Faq

  • Why is my dough too sticky?

    This can happen if there’s too much liquid in the dough. Try adding a little more flour, a tablespoon at a time, until you reach the right consistency.

  • What if I don’t have corn starch?

    Arrowroot or potato starch are good substitutes. Use them in the same quantity as the corn starch in this recipe.

  • Can I make the pie ahead of time?

    Absolutely! You can bake the pie and store it in the refrigerator for up to 2 days. Reheat it in the oven before serving for that just-baked warmth.

  • How do I know if the pie is done?

    The filling should be set and slightly firm to the touch. The edges may also start to turn golden brown.

  • Can I use different fruits?

    Yes! Pears or peaches work wonderfully in this recipe. Adjust the sweetness and spices to your preference.

  • How can I enhance the flavor?

    Try adding a splash of vanilla extract or a pinch of nutmeg to the filling for extra depth of flavor.

Nutrition facts

Apple Cinnamon Sour Cream Cake Recipe
Recipe Yield:8 servings
Calories:Approximately 220-250 calories per serving
Calories (Min - Max):220 - 250
Total Fat:12
Saturated Fat:7
Protein:6
Total Carbohydrate:24
Total Sugars:15