Sour Cream Apple Torte

Wanda Simon
Hutchinson, Kansas

6 large, firm apples, peeled and thinly sliced
1 c. sugar
6 eggs
2 c. dairy sour cream
2 1/2 tsp. vanilla extract
pinch of salt
1 pkg. zwieback, crushed into line crumbs
1/4 c. sugar
1/2 tsp. ground cinnamon
2 T. soft butter

Place  apples in a heavy pan, sprinkle 1 C. sugar (no water) and cook over very low heat until apples are tender.  Beat eggs slightly; blend in sour cream, vanilla, salt.  Carefully stir egg mixture into apples, and continue cooking slowly, stirring gently, until mixture thickens slightly.  Remove from heat.  Mix zwiebach crumbs with 1/4 c. sugar and cinnamon.  Coat bottom and sides of a 9 in. spring form pan with the soft butter.  Press 2/3 of the crumb mixture into sides and bottom of pan.  Carefully spoon in apple custard.  Sprinkle remaining crumbs over top.  Bake in preheated slow oven (325) for 1 hr.  Allow to cool.  Chill, if you wish, but may be served warm.

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