SOUR-CREAM APPLE TORTE

By BobLongo

Ingredients

• This is not really a pie but it is served like one.
• 6 large firm apples, peeled, thinly sliced
• 11/4 cups sugar
• 6 eggs
• 2 cups dairy sour cream
• 21/4 teaspoons vanilla extract
• Pinch of salt
• 1 package (6 ounces) zwieback, finely crushed (about 2 cups crumbs)
• 1/2 teaspoon cinnamon
• 1 1/2 About 1 1/2 tablespoons butter, softened

Preparation

Step 1

Put apples in heavy pan, sprinkle with I cup sugar 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 ¼ cup sugar and the cinnamon. Coat bottom and sides of a 9” spring form pan with softened butter. Press two thirds of crumb mixture on sides and bottom of pan. Carefully spoon in apple custard. Sprinkle remaining crumbs on top. Bake in slow oven (325°F.) 1 hour. Cool.