Wednesday, 28 October 2009

Bavarian Apple Torte


This is a delicious apple pie with a cream cheese layer. The always get compliments on it. The combination of apples, cinnamon, cream cheese and the raspberry jam is amazing! It's one of my all-time favourite pies.
If you want to get fancy you can carefully arrange the apple slices in concentric circles (see picture above) or just layer them any old way you like.

Base
1/2 cup butter
1/3 cup white sugar
1/4 tsp vanilla
1 cup flour
1/4 cup raspberry jam

Filling
1 (250g) pkg cream cheese, softened
1/4 cup white sugar
1 egg
1/2 tsp vanilla

Topping
4 cups apples (peeled, cored and sliced) ** See note below
1/3 cup white sugar
1/2 tsp cinnamon
1/2 cup almonds, sliced (optional)

Preheat oven to 450F.

To make crust: cream butter, sugar and vanilla. Blend in the flour. Press on the bottom and sides of a 9" (2L) spring form pan. Spread a thin layer of raspberry jam over crust.

To make filling: combine cream cheese and sugar. Add egg and vanilla; mix well. Pour over the jam layer.

To make topping: toss apples with sugar and cinnamon. Arrange over cream cheese mixture. Sprinkle almonds (if using) over top. Bake for 10 minutes, then decrease oven temperature to 400F and bake for an additional 25 minutes.

Cool. Run a knife around the edge of the pie then carefully remove sides of pan. Store in refrigerator until needed.

Note: I usually use MacIntosh apples. Make sure you use an apple that bakes well and doesn't turn to mush and your pie will look much nicer.
Here's the easy way I slice the apples for this pie. After peeling the apple I use a corer to remove the core (go figure!) then slice the apple down the middle so I have two "C" shaped apples. Then I slice each half in thin apple slices. Easy!

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