4 pies Dough

  • 60 g soft butter
  • 1 egg
  • 80 ml sour cream
  • 140 g (250 ml) cake flour
  • 5 ml baking powder
  • pinch of salt
  • 2 green apples
  • 100 g gruyère, finely grated
Crumble layer
  • 30 ml cake flour
  • 20 ml butter
Preheat oven to 160 °C. Put all the ingredients for dough in your food processor. Combine until smooth. (Don’t worry, it’s not supposed to be stiff like if you would be rolling it.) Spoon dough into large muffin pans of about 250 ml that are well greased. Smooth dough up the sides of the pans with a spoon. Core the apples, but don’t peel them. Cut into very fine rounds. Put one round in bottom of each pan and sprinkle a bit of cheese over. Repeat to the top. For the crumble layer, rub the flour into the butter until it resembles breadcrumbs. Sprinkle on top of each pie and bake for 30 – 35 minutes. Stick in a thin skewer at the side and make sure it comes out dry. Take out of oven and let rest for 10 ­– 15 minutes before you turn them out.