Tuesday, December 2, 2014

Sour Cream Apple Pie

I don't know about you but with Thanksgiving just behind us, I'm set on having my fill of pie for the rest of the year. Just kidding! I'm eating pie right now. Seriously. You guys have no idea how content with life I am right now because I am sitting here blogging and eating pie. I can die happy. 

If I know one thing about myself it's that I can make a damn good pie. My family knows this too because there was a special request for my Sour Cream Apple Pie this Thanksgiving. And I certainly delivered. 

Ok, I don't want you to be put off by the sour cream addition, it actually makes this pie so amazing. You're typical apple pie is yummy, and you can expect the same thing out of almost every one. A bunch of apples hanging out in some kind of apple jelly-soup, sitting in a pie crust. This post's pie is different. Instead of a gelatin-like filling, it's a creamy custard-y filling that is to die for! You make this apple pie once and it will become your go-to dessert.

You will need:
(for the filling)
1 egg
1 8-oz. carton of sour cream
3/4 cup granulated sugar
2 Tbsp. all-purpose flour
1 tsp. vanilla
1/4 tsp. salt
4 cups chopped AND peeled apples (I used Fuji apples, if you want a more tart pie you can use Granny Smith etc.)

1 9-inch unbaked pie crust shell

(for the topping)
1/2 cup all-purpose flour
1/3 cup packed brown sugar
3 Tbsp. butter

First, preheat your oven to 400 degrees.

Next, stir together the egg, sour cream, sugar, 2 Tbsp. of flour, vanilla, and salt. 

Then, stir in the 4 cups of chopped apples.

Once that's all mixed together, add the filling into the unbaked pie crust.

Cover the edges of your pie crust with some foil to make sure they don't burn.

Bake for 25 minutes.

While that's in the oven you can put together the crumb topping. In a small bowl mix together the 1/2 cup flour and the brown sugar. With a pastry cutter or fork, cut in the butter until the mixture looks like crumbs. Cold butter works best for this. 

After the first 25 minutes, remove the foil from the pie and sprinkle on the crumb topping. 

Bake for 20 more minutes (without the foil) or until the top is golden brown.

Let the pie cool for 1-2 hours on a wire rack. Refrigerate within 2 hours. 

Add whipped cream, ice cream or eat au naturale. Enjoy!

'Til Next Time


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