Hungarian Apple Pie
|Sour cream||3 Tablespoon|
|Strawberry jam||1⁄4 Cup (4 tbs)|
|Ground almonds||2 Ounce|
|Whipped cream||(as required)|
Stew apples in the usual way, or use 21/2 cups apple pulp.
Sieve the flour and salt into a basin, rub in the butter until the mixture resembles fine breadcrumbs.
Mix to a dough with the sour cream.
Knead on a lightly floured board and put aside in a cool place for 1/2 hour.
Mix the ground almonds with the sugar.
Line a 9" plate with half the pastry, prick the base with a fork and bake for 10 minutes in a hot oven.
Remove and spread with strawberry jam and sprinkle with half the almond and sugar mixture.
Spoon the apple into pie, sprinkle with the remainder of the almond and sugar mixture, cover with the remaining half of the pastry, and glaze with water.
Sprinkle with sugar, make a few slits in the top and bake in a hot oven for about 30 minutes, or until lightly browned.
Cool and top with whipped cream.