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½
cup sour cream or Crėme Fraîche
4
to 6 tart apples
Prepared
pastry for crust and top
¾
cup sugar
¼
teaspoon cinnamon
¼
teaspoon salt
Core,
pare, and slice the apples. Line a deep pie pan with
pastry. Spread a layer of the apples over the bottom,
sprinkle with a mixture of the sugar, cinnamon, and
salt,
and repeat until all are used. Pour the sour
cream over the top. Moisten the rim of the
pastry, add the top sheet of dough, making two or three
slits in the top to allow the steam to escape. Press the
top to the lower crust. Put the pie in a moderately hot
oven, 400º F., and bake the pie for 30 to 35 minutes,
or until the apples are tender and the crust is golden
brown.
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