{"id":18320,"date":"2026-02-05T20:21:39","date_gmt":"2026-02-05T18:21:39","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18320"},"modified":"2026-02-05T20:21:39","modified_gmt":"2026-02-05T18:21:39","slug":"shortcrust-apple-pie-with-sour-cream","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18320","title":{"rendered":"Shortcrust apple pie with sour cream"},"content":{"rendered":"\n

This is the “Queen” of apple cakes\u2014known in many European kitchens as Apfel-Schmand-Kuchen<\/strong>. It combines a buttery, crumbly base with a thick, custard-like sour cream topping that sets in the oven.<\/p>\n\n\n\n

The contrast between the tart apples<\/strong> and the velvety, sweet cream<\/strong> is what makes this absolutely irresistible.<\/p>\n\n\n\n

\n\n\n\n

\ud83c\udf4e Grandma\u2019s Apple & Sour Cream Dream<\/h2>\n\n\n\n

1. The “Melt-in-Your-Mouth” Shortcrust<\/h3>\n\n\n\n
    \n
  • 1 \u00bd cups (200g)<\/strong> Flour<\/li>\n\n\n\n
  • 1 tsp<\/strong> Baking powder<\/li>\n\n\n\n
  • \u00bd cup (100g)<\/strong> Sugar<\/li>\n\n\n\n
  • \u00bd cup (100g)<\/strong> Cold butter, cubed<\/li>\n\n\n\n
  • 1<\/strong> Egg<\/li>\n<\/ul>\n\n\n\n

    Instructions:<\/strong> Quickly knead into a smooth dough (don’t overwork it!). Press it into the bottom and 1 inch up the sides of a greased springform pan. Let it chill in the fridge while you prep the rest.<\/p>\n\n\n\n

    \n\n\n\n

    2. The Apple Layer<\/h3>\n\n\n\n
      \n
    • 3-4<\/strong> Large apples (Braeburn or Jonagold)<\/li>\n\n\n\n
    • 1 tbsp<\/strong> Lemon juice<\/li>\n\n\n\n
    • Optional:<\/strong> 1 tsp Cinnamon<\/li>\n<\/ul>\n\n\n\n

      Instructions:<\/strong> Peel, core, and slice the apples into thin wedges or small cubes. Spread them evenly over the raw shortcrust base.<\/p>\n\n\n\n

      \n\n\n\n

      3. The “Schmand” (Sour Cream) Custard<\/h3>\n\n\n\n
        \n
      • 2 cups (500g)<\/strong> Sour cream (Full fat!)<\/li>\n\n\n\n
      • 2<\/strong> Eggs<\/li>\n\n\n\n
      • \u00bd cup<\/strong> Sugar<\/li>\n\n\n\n
      • 1 packet<\/strong> Vanilla pudding powder (or 3 tbsp cornstarch + 1 tsp vanilla)<\/li>\n\n\n\n
      • 1 cup (250ml)<\/strong> Milk<\/li>\n<\/ul>\n\n\n\n

        The Method:<\/strong><\/p>\n\n\n\n

          \n
        1. Whisk the milk, eggs, sugar, and pudding powder until smooth.<\/li>\n\n\n\n
        2. Stir in the sour cream until you have a thick, pale yellow liquid.<\/li>\n\n\n\n
        3. Pour this mixture slowly over the apples.<\/li>\n<\/ol>\n\n\n\n
          \n\n\n\n

          \u23f2\ufe0f The Baking Secrets<\/h3>\n\n\n\n
            \n
          1. Bake:<\/strong> At 175\u00b0C (350\u00b0F)<\/strong> for about 50\u201360 minutes<\/strong>.<\/li>\n\n\n\n
          2. The Wobble:<\/strong> When you take it out, the center will still jiggle like jelly. Do not keep baking!<\/strong> It will firm up as it cools.<\/li>\n\n\n\n
          3. The Patience:<\/strong> This cake must<\/strong> cool completely in the pan\u2014ideally for 4-6 hours or overnight. If you cut it warm, the custard will run away!<\/li>\n<\/ol>\n\n\n\n
            \n\n\n\n

            \ud83d\udca1 Why this works<\/h3>\n\n\n\n

            The sour cream doesn’t just add creaminess; its slight acidity cuts through the sugar, making the cake taste “fresh” rather than heavy. It creates a texture somewhere between a cheesecake and a custard tart.<\/p>\n\n\n\n

            \n\n\n\n

            \ud83d\udc75 Grandma\u2019s “Golden” Finishing Touch<\/h3>\n\n\n\n

            About 10 minutes before the cake is done, sprinkle a handful of sliced almonds<\/strong> on top. They toast in the oven and add a beautiful crunch to the silky custard.<\/p>\n\n\n\n

            Would you like me to tell you how to make a “Quick Caramel Drizzle” to go over the top once it’s cooled?<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

            This is the “Queen” of apple cakes\u2014known in many European kitchens as Apfel-Schmand-Kuchen. It combines a buttery, crumbly base with a thick, custard-like sour cream topping that sets in the […]<\/p>\n","protected":false},"author":2,"featured_media":18321,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18320"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18320\/revisions"}],"predecessor-version":[{"id":18322,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18320\/revisions\/18322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18321"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}