Ingredients

The following ingredients have 8 Servings
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup vegetable oil
  • 3 tablespoons cold milk
  • 6 cups sliced apples
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon salt
  • 2 tablespoons flour
  • 2 ounces Norwegian gjetost cheese (grated (see notes))
  • 1/2 cup crushed cornflakes (or other unsweetened flake cereal)
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 4 tablespoons melted butter

Instruction

  • 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.
  • Using your fingers, gently push the crust to the edge and up the sides of the pie plate, taking care to make it as even as possible. 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.
  • Special Note: This crust is an adaptation of a recipe called Pat-A-Pan Piecrust from "The Amish Cook's Baking Book" by Lovina Eicher with Kevin Williams. It's a wonderful collection of wholesome recipes for home baking. Check out our review below for more information.
  • Preheat the oven to 425°F.
  • Blend the sour cream, lemon juice, sugar, cinnamon, cardamom, 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 another 1/3 of the cheese, leaving the remaining 1/3 for the last 2 minutes of baking. Top with the remaining apples. Place in the oven and bake for 25 minutes, shielding the edges of the crust with foil as soon as they turn golden brown.
  • While the pie is in the oven, combine the crushed cornflakes, flour, sugar, cinnamon, cardamom 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 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.