Short crust pastry to line a pan approximately 19cm / 7l / 2in
5 medium / 700g / 1 1/2 lb cooking apples, peeled, cored and sliced
¼ cup / 50ml / 2oz water
¼ cup / 50g / 2oz sugar
1 tbsp / 2oz butter
1 tsp / 5ml ground cinnamon
1 cup / 250ml / 8fl oz soured cream
2 tbsp / 30ml castor sugar
Serves 4-6
1-Bake the pastry for 10 minutes at 350F / 180C / Gas 4. Make a thick apple sauce using the
apples, water, sugar, butter and half of the cinnamon. There shouldn't be any excess liquid when
the apples are cooked, but if there is, cook for a few minutes more without a lid, stirring to
prevent the apples sticking.
2-Let the apple sauce cool a little before turning into the pie shell. Spoon the soured cream on-er
the apples. Mix the rest of the cinnamon with the sugar and sprinkle this over the soured cream.
Bake at 400F/ 200C/Gas 6 for 30 minutes.
3-This is best served warm, rather than straight from the oven, but it is also good cold.
5 medium / 700g / 1 1/2 lb cooking apples, peeled, cored and sliced
¼ cup / 50ml / 2oz water
¼ cup / 50g / 2oz sugar
1 tbsp / 2oz butter
1 tsp / 5ml ground cinnamon
1 cup / 250ml / 8fl oz soured cream
2 tbsp / 30ml castor sugar
Serves 4-6
1-Bake the pastry for 10 minutes at 350F / 180C / Gas 4. Make a thick apple sauce using the
apples, water, sugar, butter and half of the cinnamon. There shouldn't be any excess liquid when
the apples are cooked, but if there is, cook for a few minutes more without a lid, stirring to
prevent the apples sticking.
2-Let the apple sauce cool a little before turning into the pie shell. Spoon the soured cream on-er
the apples. Mix the rest of the cinnamon with the sugar and sprinkle this over the soured cream.
Bake at 400F/ 200C/Gas 6 for 30 minutes.
3-This is best served warm, rather than straight from the oven, but it is also good cold.
