This sour cream apple pie is filled with layers of thinly sliced apples and a sour cream filling and then the whole shebang is smothered with a buttery streusel topping. What’s not to love?!
Servings: 10 to 12 servings
FOR THE PIE CRUST
1 1/4 cups all-purpose flour, plus more for the work surface
2 tbsp granulated sugar
1 tsp ground ginger
1/4 tsp salt
1 stick unsalted butter, cold, cut into 1/2 -inch chunks
Ice water
FOR THE STREUSEL TOPPING
1 cup all-purpose flour
2/3 cup chopped walnuts or pecans
1 stick unsalted butter, melted
1/2 cup firmly packed dark brown sugar
1/2 tsp ground cinnamon
1/2 tsp salt
FOR THE SOUR CREAM APPLE PIE FILLING
1/3 cups sour cream
2/3 cup granulated sugar
2 large eggs
3 tbsp all-purpose flour
2 tsp vanilla extract
Grated zest of 1/2 lemon, preferably organic
3/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp grated nutmeg
5 large Granny Smith apples, peeled, cored, and thinly sliced
MIX TOGETHER THE PIE CRUST
In a large bowl, whisk together the flour, sugar, ginger, and salt.
Dump the butter in the bowl and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. (Sure, you could instead blitz the ingredients in a food processor until crumbly. But why bother having to clean the blade for so little dough?)
Add 3 tablespoons ice water, toss the mixture with a fork until the water is incorporated, and continue mixing until the dough clumps. If the dough seems dry, continue adding water, 1 teaspoon at a time, until it comes together. Flatten the dough into a disc, cover with plastic wrap, and refrigerate for at least 1 hour.
Position a rack in the lowest part of the oven, slide a baking stone or a heavy baking sheet on top, and crank the temperature to 425°F (218°C). Let the oven heat for at least 30 minutes. You want that stone to be hot.
MAKE THE STREUSEL TOPPING
In a small bowl stir together the flour, nuts, butter, sugar, cinnamon, and salt until well combined. Cover and stash it in the fridge until you’re done rolling out the crust.
ROLL OUT THE CRUST
When the dough is fully chilled, roll it out to 1/8 inch (3 mm) thickness on a lightly floured surface. Draping the dough on the rolling pin, gently ease it into a deep-dish 9-inch (23-cm) pie plate, and then go wild crimping the edge. Back into the fridge it goes for at least 30 minutes.
TESTER TIP: Using a heatproof glass pie plate lets you check the bottom of the pie crust for doneness without having to cut into the pie.
MAKE THE SOUR CREAM-APPLE PIE FILLING
While the crust is chilling, in a medium bowl, whisk the sour cream, sugar, eggs, flour, vanilla, zest, cinnamon, salt, and nutmeg until smooth.
ASSEMBLE AND BAKE THE APPLE PIE
Carefully layer the apples in the pie plate, as you would a gratin, gently flattening them as you go. Slowly pour the sour-cream mixture over the apples. (Yes, it’s a lot of filling. Use it all.)
Bake the pie directly on the baking stone or baking sheet, without the streusel topping, for 20 minutes.
Remove the pie from the oven and carefully crumble the streusel on top. Slide the pie back onto the baking stone, lower the temperature to 375°F (190°C), and bake until the streusel is deeply golden brown and the middle looks dry, 40 to 60 minutes more. If the topping begins browning too much, loosely cover the pie with foil.
TESTER TIP: If the bottom of the pie looks a little underdone at the end of baking, set the plate directly on the hot oven floor for a few minutes to finish. (Yes, I do mean the floor of the oven.)
Transfer the pie to a wire rack to cool completely. (Completely! This baby will fall apart when warm.) Slice and serve only once it’s reached room temperature.
Ideally, let it rest overnight.
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunchtime and cooked without too much fanfare for dinner. Recipe by Nigella Lawson
One 9-inch square cake (9 to 12 servings)
Vegetable oil for greasing pan
1⅓ cup sugar, divided
3 cups blueberries
2 large eggs
Finely grated zest of 1 large orange
⅔ cup fresh orange juice
⅔ cup olive oil (not extra virgin) or sunflower oil
½ cup regular or instant polenta
1¼ cups all-purpose flour
2 tsp baking powder
½ tsp salt
Heat oven to 350 F.
Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle ⅓ cup sugar over base of pan, and cover evenly with blueberries.
In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes.
Carefully invert cake onto a serving plate, and slowly peel off parchment paper.
Serve warm or at room temperature.
Yotam Ottolenghi’s sticky date and pecan pudding is a decadent dessert that combines the best of both the classic sticky toffee pudding and a self-saucing pudding. Served fresh from the oven with a dollop of sour cream, this pudding delivers a delightful combination of sweet, salty and tangy flavors in every bite.
While you can bake it all in one go, this recipe is designed for convenience, so you can assemble it ahead of time then pop it into the oven to bake while you enjoy your meal. This ensures it’s served at its best, warm and fresh from the oven, as this cake is at its most delicious when the sauce has just stopped bubbling beneath.
*You’ll need an 8″ x 10″ (20cm x 26cm) 6.5 cup (1.5L) baking dish.
Serves 8
8 oz pitted dates, finely chopped (1 packed cup)
2¾ cups boiling water
¾ cup/170 grams unsalted butter, cut into ½-inch cubes and softened at room temperature
1¼ packed cups/305 grams dark brown sugar
2x large eggs
1¾ cups/235 grams all-purpose flour
2 tsp baking powder
2 tsp pumpkin spice mix
Flaky sea salt
¾ cup roughly chopped pecans
4 tablespoons date molasses
1 cup sour cream
Mix the dates with ¾ cup boiling water in a heatproof bowl and set aside for 10 minutes to soften, then mash with a fork to form a paste.
Meanwhile, beat ½ cup butter and ½ cup sugar in a medium mixing bowl using an electric whisk on medium speed until light and fluffy, scraping down the sides with a spatula halfway through, around 5 minutes. Whisk in the eggs, then fold in the soaked dates. Add the flour, baking powder, pumpkin spice and 1 ½ teaspoons flaky salt to the bowl, then fold through until combined.
Heat the oven to 350 degrees.
Transfer the mixture to a high-sided 9-by-13-inch baking dish, using a spatula to spread into an even layer, and scatter the pecans, 3 tablespoons of the date molasses, plus the remaining ¾ cup sugar and ¼ cup butter on top. (If you’re preparing this in advance, you can refrigerate it at this stage, up to 8 hours in advance of baking.)
Pour the remaining 2 cups of boiling water over the cake mixture. Bake for 35 to 40 minutes, until the caramel is bubbling up the sides of the cake, and the cake is set in the center. Remove from the oven and let rest for 10 minutes before serving.
Marble the remaining 1 tablespoon date molasses through the sour cream, and serve alongside the pudding.
Serves 8
240g almond flour (2 cups)
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
3 large eggs
120g maple syrup (1/2 cup)
60g coconut oil, melted (1/4 cup)
1 tsp vanilla extract
60ml unsweetened almond milk (1/4 cup)
1 cup walnuts, chopped
Glaze:
2 tbsp maple syrup (30g)
1 tbsp coconut oil
1/2 tsp ground cinnamon
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together almond flour, baking soda, salt, and ground cinnamon.
In a large bowl, whisk together eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk.
Gradually add the dry ingredients to the wet ingredients and stir until combined.
Stir in the chopped walnuts.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by combining maple syrup, coconut oil, and cinnamon in a small saucepan. Heat over medium heat until melted and smooth.
Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Drizzle the glaze over the cooled cake and serve.
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 cup fresh or canned corn kernels
2-3 jalapeno peppers, seeded and finely chopped
1/2 cup shredded cheddar cheese
For the Lime Honey Glaze:
1/4 cup honey
Zest and juice of 1 lime
Preheat the oven to 375°F (190°C).
Grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
In a separate bowl, combine the buttermilk, melted unsalted butter, and eggs. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the corn kernels, chopped jalapeno peppers, and shredded cheddar cheese until evenly distributed.
Pour the batter into the prepared baking dish or skillet, spreading it out into an even layer.
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
While the cornbread is baking, prepare the lime honey glaze. In a small bowl, whisk together the honey, lime zest, and lime juice until smooth.
Remove the cornbread from the oven and let it cool slightly in the pan for about 5 minutes.
Drizzle the lime honey glaze over the warm cornbread, allowing it to soak in.
Slice the cornbread into squares and serve warm. Enjoy!
