Gjetost Sour Cream Apple Pie

Gjetost Sour Cream Apple Pie


Adapted from a recipe found at mygourmetconnection.com


Makes 1 9-inch pie
A great way to spice up your traditional apple pie! Gjetost and Sour Cream, who would have thought!





Ingredients:
Crust:
1-1/2 cups all-purpose flour
1/2 tsp salt
1 tsp sugar
1/2 tsp cinnamon
1/2 cup vegetable oil
3 Tbsp cold milk


Filling:
6 cups sliced apples (pick your favourite apple pie apple I use transparent apples when in season)
2 Tbsp sour cream
1 tablespoon lemon juice
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice or more cinnamon 1/8 teaspoon salt
2 tablespoons flour
60 gram Gjetost cheese, grated


Streusel Topping:
1/2 cup oats (Alternatively you can use cornflakes or other unsweetened flake cereal)
1/4 cup flour
1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice or more cinnamon
4 Tbsp melted butter


Preparation and cooking:
Combine the flour, salt, sugar and cinnamon in a mixing bowl.
In a separate bowl, whisk the oil and milk until creamy and well blended.
Pour over the dry ingredients and mix with a fork to form a moist dough.
Place in the bottom of a 9-inch pie plate and flatten with the palm of your hand.
Push the crust to the edge and up the sides of the pie plate.
Prick the bottom and sides with the tines of a fork, cover loosely with plastic wrap and refrigerate for at least 1 hour before filling and baking.
Preheat the oven to 425°F.
Blend the sour cream, lemon juice, sugar, cinnamon, pumpkin pie seaoning, salt and flour together in a large bowl.
Add the apples and toss to coat well.
Sprinkle the bottom of the pie crust with about 1/3 of the grated Gjetost.
Add about 1/2 of the apple mixture and spread evenly.
Top with the remaining apples. Place in the oven and bake for 25 minutes.
While the pie is cooking combine the crushed cornflakes, flour, sugar, cinnamon, pumpkin pie seasoning and melted butter in a small bowl.
Remove the pie after the first 25 minutes and spread the topping over the top as evenly as possible. Return to the oven and bake for an additional 15 minutes, or until the topping is bubbling and golden brown and the apples are tender. Immediately sprinkle on the remaining 1/3 of the cheese and place the pie back in the oven for a minute or two until it melts. Remove and cool on a rack to room temperature.