Sour Cream Apple Raisin Tart
|Pie crusts||15 Ounce (All Ready)|
|Orange marmalade||2 Tablespoon, melted|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Peeled sliced apples||4 Cup (64 tbs) (About 4 Medium Ones)|
|Firmly packed brown sugar||6 Tablespoon|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||2 Cup (32 tbs)|
|Chopped walnuts||2 Tablespoon (If Desired)|
Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using a 10-inch tart pan with removable bottom or 9-inch pie pan.
(Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan.
Trim edges if necessary.
Do not prick crust.
Brush crust with orange marmalade.
Bake at 450°F. for 9 to 11 minutes or until light golden brown.
(If crust puffs up, gently press down with back of wooden spoon.) Remove from oven.
Reduce heat to 350°F.
Meanwhile, in small bowl combine raisins and vodka; set aside.
Melt butter in large skillet over low heat.
Add apples; cook over medium-high heat 2 to 3 minutes, stirring frequently.
Add 2 tablespoons of the brown sugar and raisin mixture.
Cook an additional 6 to 8 minutes or until apples are tender and liquid has evaporated, stirring frequently.
Spoon apples evenly into partially baked crust.
In small saucepan, combine whipping cream and remaining 4 tablespoons brown sugar; blend well.
Bring to a boil over medium heat, stirring occasionally.
Reserve 2 tablespoons whipping cream mixture.
Pour remaining mixture over apples.
In small bowl, combine sugar, sour cream and vanilla; blend well.
Spread evenly over top of pie.
Bake at 350°F. for 15 minutes.
Drizzle reserved whipping cream mixture over top of pie.
Refrigerate 2 to 3 hours before serving.
Garnish with walnuts.
Store in refrigerator.