1/2 cup butter
1/3 cup sugar
1 cup flour
1/3 cup sugar
1 cup flour
Preheat oven at 350 F.
Beat together butter and sugar. Mix in flour.
Press dough on bottom and up sides of a 9" springform pan. Bake for 15 minutes.
Beat together butter and sugar. Mix in flour.
Press dough on bottom and up sides of a 9" springform pan. Bake for 15 minutes.
FILLING:
3 large apples, sliced 3/8" thick
2 tbsp butter
1/4 cup sugar
2 tbsp cream 35%
8 oz cream cheese
1/2 brown sugar, packed
2 eggs
1 cup sour cream
Grated rind of a lemon
1 lemon juice
2 tbsp butter
1/4 cup sugar
2 tbsp cream 35%
8 oz cream cheese
1/2 brown sugar, packed
2 eggs
1 cup sour cream
Grated rind of a lemon
1 lemon juice
In a frying pan melt butter over medium fire. Add sugar. Cook apple in it for 5 minutes.
Add 2 tbsp cream and cook for 5 more minutes, stirring occasionally. Do not overcook. Put aside.
With Mixmaster at speed 8 beat cream cheese and brown sugar. When well mixed, add eggs, one at a time. Do not overbeat.
Reduce speed to 3 and add sour cream, zest and juice.
With slotted spoon place the apples on the crust, then pour filling.
Preheat oven at 350 F.
Add 2 tbsp cream and cook for 5 more minutes, stirring occasionally. Do not overcook. Put aside.
With Mixmaster at speed 8 beat cream cheese and brown sugar. When well mixed, add eggs, one at a time. Do not overbeat.
Reduce speed to 3 and add sour cream, zest and juice.
With slotted spoon place the apples on the crust, then pour filling.
Preheat oven at 350 F.
TOPPING:
1/2 cup flour
1/4 cup brown sugar, packed
1/4 tsp cinnamon
1/4 cup butter
1/4 cup brown sugar, packed
1/4 tsp cinnamon
1/4 cup butter
Whip with Mixmaster st speed 8 until mixture is in small lumps.
Sprinkle over cream.
Place pan over a cookie sheet and bake at 350 F for 1 hour.
When cooled, refrigerate for at least 4 hours or overnight.
Sprinkle over cream.
Place pan over a cookie sheet and bake at 350 F for 1 hour.
When cooled, refrigerate for at least 4 hours or overnight.
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