Sour Cream Apple Pie

Preheat the oven to 190°C (375°F).

Whisk together the flour, baking powder, and salt.

Beat the sugar and 130 g of softened butter with a stand mixer fitted with the whisk attachment on low speed. Continuing to beat, add the eggs one at a time, followed by a portion of the flour mixture and some of the sour cream. Without stopping the mixer, pour in the vanilla extract and add the remaining sour cream. Add the rest of the flour and beat until you have a smooth, delicate batter.

Reserve half of the batter for another pie, and transfer the remaining batter into a 22 cm (8.5-inch) springform pan lined with parchment paper. Smooth it out with a spatula and shape a small crust edge.

Core the apples and slice them into wedges.

Squeeze the juice from the lemon and drizzle it over the sliced apples.

Arrange the apples over the batter, dot the top with pieces of the remaining butter, and sprinkle with sugar.