Sour Cream Apple Torte Recipes

Steps:

• Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust., Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes. , Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack., Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers.

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
• Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
• While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
• After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

Steps:

• Make crust:
• Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
• Make filling:
• Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
• Make topping:
• Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
• Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
• Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.

Steps:

• 1. Heat oven to 350^, Using non-stick baking spray coat a 9-inch glass dish and set aside.
• 2. In a large bowl combine sugar ,flour, baking powder, nuts, and apple pie spice. Mix well by hand.
• 3. In a medium bowl combine egg, vanilla, and sour cream ,mix well . Add apples and coat evenly. Pour apple mixture into the flour mixture, folding until all ingredients are blended well. Mixture will be thick.
• 4. Pour all into prepared pie dish. Spread evenly. Sprinkle cinnamon sugar over top. Bake for 40 minutes or until toothpick comes out clean.

Steps:

• Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour., Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.) , For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal., Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack.

Steps:

• For Crust.
• Preheat oven to 375 degrees.
• Mix flour and sugar in medium bowl;cut in butter using pastry blender or 2 knives until mixture resembles coarse meal.
• Blend in egg, stir in walnuts and pat dough into bottom and 1/2 inch up sides of 10-inch springform pan.
• Bake until golden brown, 20 to 25 minutes.
• Cool and spread with warm jam.
• For Filling.
• Toss apples with lemon juice to taste.
• Melt butter in large skillet over low heat.
• Add apples and both sugars and stir to mix.
• Cover and cook until apples are just tender, 10 to 12 minutes.
• Uncover, increase heat to medium-high and cook until liquid has evaporated, 7 or 8 minutes.
• Stir in raisins, cinnamon and peel; cool.
• For Topping.
• Preheat oven to 350 degrees.
• Beat sour cream, whipping cream.eggs,sugar and vanilla in bowl.
• Spoon filling into crust.
• Very slowly pour topping over, lifting apples so topping seeps through.
• Bake until topping is consistancy of cooked custard, 35 to 40 minutes.
• Sprinkle top edge of tart with chopped walnuts.
• Cool to room temperature; refrigerate at least 8 hours or overnight.
• Serve chilled.

Steps:

• 1. Cook apples in margarine, in covered fry pan until tender, stirring occasionally.2. In medium mixing bowl, combine the 1/2 cup sugar, sour cream, egg yolks, flour, lemon peel and lemon juice. Pour over apples. Cook over low heat, stirring constantly until mixture thickens. Remove from heat. Cool.3. Beat egg whites with salt until stiff, but not dry. Fold into prepared custard mixture.4. In small mixing bowl, combine the 1/3 cup sugar, cinnamon, KELLOGG'S CORN FLAKES cereal and almonds. Spread half of crumbs mixture in bottom of 8 x 8 x 2-inch baking pan coated with cooking spray. Pour in filling. Cover with remaining crumbs mixture.5. Bake at 325°F about 45 minutes. Cut into squares and serve warm or cold, with whipped topping or ice cream, if desired.