You never can have too many apple pie recipes right? That’s what I’m telling myself…the truth is, when it’s apple season and my pantry is overflowing with them, apple pie or crisp is my favorite way to use them. I don’t discriminate against cakes, muffins and other treats, but I am such a sucker for baked apples with cinnamon and crisp and flaky crust. I just can’t get enough!
This recipe is different from the others though. It is baked in a spring form pan which makes the filling oh-so thick. If you’re really in it for the apples, you will just love this. A super crispy topping adds a nice contrast, an the flaky, buttery crust houses everything just perfectly. The sour cream custard adds an amazing tartness to the whole thing too which I adore.