Sunset Hush Cooking

Ingredients

Directions

1. To prepare the dough, add 250 g of flour into a bowl, and grate 100 g of cold butter with a box grater. Dip the piece of butter into flour frequently during grating to prevent it from sticking together.
2. Press the butter pieces into flour with your hands until the entire mixture becomes of the texture of wet sand.
3. Add 1 tsp baking powder and mix until combined.
4. Separately, mix 1 egg, 60 g sugar, 50 g sour cream, and a pinch of salt until well combined.
5. Add the egg mixture to the flour and butter mixture and mix until the dough forms into a single ball.
6. Put the dough between two sheets of parchment paper and roll it out so that it has an even thickness and has the diameter of your baking pan plus its edges.
7. Put the rolled out dough into the fridge or freezer for 3-5 minutes.
8. Take the dough out, put in onto your working surface, remove one sheet of parchment paper, put the baking pan on top upside down, then flip the pan together with the sheet of dough.
9. Press the dough into the creases of the pan, then carefully remove the sheet of parchment paper.
10. Remove the excess dough from the edges with a knife or a dough scraper. You can press the excess dough back to the pan but make sure the dough has approximately the same thickness across the bottom.
11. Optionally, put the baking pan with the dough into the freezer or fridge while you prepare the filling.
12. For the filling, mix 350 g sour cream, 100 g sugar, 20 g cornstarch, 2 eggs, and vanilla, until the mixture becomes smooth.
13. Remove the core from apples and thinly slice them, slices should be 2-3 mm thick. Cut the slices in half.
14. Transfer the apple slices to the pan. You can either toss them or lay them out in a flower pattern as shown on the video. Optionally, sprinkle a bit of cinnamon in top.
15. Pour the filling into the pan making sure it gets into all gaps between apples.
16. Bake the pie at 180 C / 350 F for about an hour, until the middle sets.
17. Serve when the pie has slightly or completely cooled down.

Tips

• Instead of grating butter and mixing it with the flour using your hands, you can cut butter into small cubes and mix it with flour in a food processor.
• If the dough gets too sticky and difficult to work with, put it into the freezer for a couple of minutes. The butter will solidify and the dough will be so much easier to manage!
• When baking, the filling might puff up but will fall down once cooled. This is completely normal.
• Use a pie pan with removable bottom to make it easier to get the pie out of the pan.
• If you have a regular pan, let the pie cool down completely, then place a big plate on top of the pie, flip it onto the plate. Put another plate on top and flip again. However, with this method the filling might fall apart, so it is better to use a pan with removable bottom.
• I use freshly milled whole wheat flour in almost all my recipes, but feel free to use all-purpose flour instead.

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