Pastry Dough:

In a food processor, using the 's-blade' mix butter with powdered sugar until a smooth paste is formed. Add eggs and process until smooth.  Add salt, almond flour and all-purpose flour, making sure not to over mix.  Flatten dough into a disc, wrap in plastic wrap and place in the fridge for at least 30 minutes or up to 24 hours to chill. 

Preheat oven to 350°F. Press dough into a 9-inch pie pan. You can also press dough into mini tart shells for individual desserts. Bake for 5 minutes as mini tarts or 10 minutes as a pie. 

(This is a sweet pie/pastry dough that gets pressed into a pan by hand as opposed to being rolled out. You can also press the dough into a greased springform pan if you would like for presentation purposes). 

Allow to cool and fill with apple cake batter. Proceed with instructions below. 

Apple Cake:

In a medium bowl, mix apples with ¼ cup sugar and cinnamon.  Set aside.

In the bowl of a stand mixer or in a medium bowl with a hand mixer, use the whisk attachment to mix butter and remaining ¾ cup sugar.  

  Once smooth, slowly add eggs while whisking.  Change to the paddle attachment and add vanilla, sour cream, flour, salt, and baking powder.  Mix until combined.  Gently fold in apples. 

Bake for 45 minutes in prepared pie or tart shell(s).