Dappled: Baking Recipes for Fruit Lovers by Nicole Rucker

Author:Nicole Rucker
Language: eng
Format: epub
Publisher: Avery
Published: 2019-07-01T23:00:00+00:00

Sour Apple Pie

Makes one 9½-inch pie

I call this “Sour Apple Pie” not because it lacks sweetness but because it has a rich apple filling that gets its “sour” from sour cream. The result is a delicious caramel apple flavor, and the addition of the sour cream creates a wonderful velvety sauce for the fruit. Using more than one variety of apple, both raw and cooked, creates a true and complex apple flavor. I’ve been known to use up to six different varieties in one pie. I suggest choosing two varieties of apples to start; look for one from the sweet/soft category and one from the tart/firm.

1½ pounds (680g) apples, peeled, cored, and sliced ¼ inch thick: Use a mixture of sweet/soft apples (such as McIntosh, Dorsett Golden, or Golden Delicious) and tart/firm apples (such as Cripps Pink, Granny Smith, or Mutsu)

1 recipe Slow-Cooked Sour Apples

¾ cup (150g) packed dark brown sugar, plus more to taste

½ cup (115g) sour cream

3 tablespoons all-purpose flour, plus more for rolling

1 teaspoon kosher salt

1 recipe Flaky Butter Crust; see Note

2 tablespoons heavy cream

1 tablespoon granulated sugar

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