Meh. Apple pie with sour cream, basically.
I actually had hopes for this one. I like sour cream. I like apple pie. What could go wrong?
You start by making a pastry with self-raising flour, rolling it out & creating the shell, then filling it with sliced apples mixed with dry ingredients: cinnamon, nutmeg, sugar, flour & salt. Top this sour cream, chuck a pastry lid on top, and bake.
As always with this book, there were some details missing. Things it would have been nice to know: what size pie dish should I use? (I picked the wrong size & ended up throwing out half the apple mix) How thin should I roll out the pastry? (Thinner than you think, Kate)
Verdict? Actually it was OK. A bit soggy. (Perhaps I should have blind baked the shell first. Add that to the ‘things it would have been nice to know’ list.) It was also ridiculously unattractive… but kind of delicious. The sour cream added a nice tartness to the overall flavour – unusual for these recipes, since the 1970s seemed to be big on Add All The Sugar. I wish I had packed in more apple, since it shrunk down quite a lot. Maybe I should’ve cut the apple up into smaller chunks. (Add that to the ‘things it would have been nice to know’ list too.)
This was also nice cold the next day as lunch-dessert.
What? Doesn’t everybody have lunch-dessert?
// I really wish I had better photos for these 1970s dessert posts – sorry for the half-ass quality. Haaate the lighting in our kitchen/dining room!