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Cinnamon Raisin Apple Kuchen

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“From Bon Appetit, many moons ago. Beautiful and delicious.”
1hr 30mins

Ingredients Nutrition


  1. Position rack in center of oven and preheat to 375.
  2. Butter a 9-inch tart pan with 1 1/2 inch high sides and removeable bottom. (I use a springform pan) Set aside.
  3. For crust:
  4. Blend flour, butter, sour cream, 1 T sugar, hard-boiled egg yolk, cinnamon, nutmeg and salt, till mixture resembles coarse meal.
  5. Transfer all but 1/2 cup of mixture to prepared pan.
  6. Press mixture evenly into the bottom and up the sides of the pan.
  7. Bake 10 minutes. Brush with egg white.
  8. Continue baking till brown, about 15 minutes.
  9. Transfer to rack.
  10. Reduce oven temp to 350.
  11. Add remaining 2 T of sugar to reserved mixture in bowl and blend. Chill crumb mixture till ready to use.
  12. For Filling:
  13. Thinly slice apples.
  14. Mix sugar, sour cream, egg yolks, flour, vanilla and cinnamon till smooth (referred to in later steps as "custard").
  15. Arrange half the apple slices, overlapping slightly, in concentric circles on prepared crust.
  16. Sprinkle half the raisins or currants over.
  17. Repeat procedure with remaining apple slices and raisins.
  18. Spoon custard mixture over apples, lifting apples slightly and smoothing custard between slices.
  19. Sprinkle reserved crumb mixture over top.
  20. Place pan on cookie sheet. Bake till custard is set, covering edges of crust with foil if browning too quickly, about 65 minutes.
  21. Let stand 10 minutes. Remove sides of pan. Serve warm or at room temperature with whipped cream or cream fraiche. Or just as is :).

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