This is one of those "whatever's on hand" recipes. And what was on hand? A pack of butter — so, shortcrust pastry, a couple of apples and a handful of blackberries for the filling, and sour cream for the topping. It turned out delicious! You can easily swap the filling for peaches and raspberries, plums and blueberries, pears, apricots, or any other fruit you have.
For the dough:
- 200 g flour (about 1 cup)
- 200 g butter (1 pack)
- 100 g sugar (about 1/2 cup)
- 1 egg
- 1/2 tsp vanilla
For the filling:
- 2 large apples
- a handful of blackberries
- cinnamon
For the topping:
- 6 tbsp sour cream
- 1 egg
- 2 tbsp honey (you can replace with sugar)
- 1 tbsp flour
Cut the butter into cubes, add the other dough ingredients, and knead well until smooth. Ideally, you should chill the dough in the fridge for 30 minutes, but since this is a quick pie, we'll skip that step. Line a baking form with parchment paper (or skip it if you're using a silicone mold), and press the dough into the bottom and a little up the sides to form small edges. Bake the crust at 170°C (340°F) for about 20 minutes, until it turns a light yellow color.
Meanwhile, wash and dice the apples and prepare the blackberries. In a separate bowl, whisk together all the ingredients for the sour cream topping.
Take the crust out of the oven and let it cool slightly. Spread the apples and berries over the crust, sprinkle with cinnamon, and pour over the sour cream topping. Return to the oven and bake for another 25 minutes at 200°C (390°F).
In my opinion, the pie tastes even better once it’s cold.
For the dough:
- 200 g flour (about 1 cup)
- 200 g butter (1 pack)
- 100 g sugar (about 1/2 cup)
- 1 egg
- 1/2 tsp vanilla
For the filling:
- 2 large apples
- a handful of blackberries
- cinnamon
For the topping:
- 6 tbsp sour cream
- 1 egg
- 2 tbsp honey (you can replace with sugar)
- 1 tbsp flour
Cut the butter into cubes, add the other dough ingredients, and knead well until smooth. Ideally, you should chill the dough in the fridge for 30 minutes, but since this is a quick pie, we'll skip that step. Line a baking form with parchment paper (or skip it if you're using a silicone mold), and press the dough into the bottom and a little up the sides to form small edges. Bake the crust at 170°C (340°F) for about 20 minutes, until it turns a light yellow color.
Meanwhile, wash and dice the apples and prepare the blackberries. In a separate bowl, whisk together all the ingredients for the sour cream topping.
Take the crust out of the oven and let it cool slightly. Spread the apples and berries over the crust, sprinkle with cinnamon, and pour over the sour cream topping. Return to the oven and bake for another 25 minutes at 200°C (390°F).
In my opinion, the pie tastes even better once it’s cold.
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