This delicious apple pie uses sour cream and Norwegian gjetost to add a creamy, caramel flavor to a classic favorite.
If you don’t keep ground cardamom on hand you can replace it with pumpkin pie spice or just extra cinnamon. If you can’t find the gjetost, omit it and replace half of the sugar in the filling (1/4 cup) with light brown sugar and add an extra 1/2 tablespoon of flour.
Gjetost (pronounced “yay-toast”) develops its distinctive color and flavor because the milk sugars are caramelized during the cheese-making process. The cheese is slightly sweet and nutty and has a smooth, rich texture. We used Ski Queen gjetost, which we buy at our local Whole Foods, but we’ve had other brands in the past that we found at Scandinavian markets. Gjetost generally comes in an 8-ounce block. It’s delicious when brought to room temperature, sliced and served with Norwegian flatbread.