Sour Cream Apple Torte
|Firm apples||6 Large, peeled and thinly sliced|
|Dairy sour cream||2 Cup (32 tbs)|
|Vanilla extract||2 1⁄2 Teaspoon|
|Zwieback||6 Ounce, crushed into fine crumbs (1 Package, About 2 Cups Crumbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Soft butter||1 1⁄2 Tablespoon|
Place apples in a heavy pan, sprinkle with sugar (no water), and cook over very low heat until apples are tender.
Beat eggs slightly; blend in sour cream, vanilla, and salt.
Carefully stir egg mixture into apples, and continue cooking slowly, stirring gently, until mixture thickens slightly.
Remove from heat.
Mix zwieback crumbs with sugar and cinnamon.
Coat bottom and sides of a 9-inch springform pan with soft butter.
Press two thirds of the crumb mixture onto sides and bottom of pan.
Carefully spoon in apple custard.
Sprinkle remaining crumbs over top.
Bake in preheated slow oven (325°F.) for 1 hour.
Allow to cool.
Chill if you wish.
Makes 10 to 12 servings.