Sour Cream Apple Pie

Sour Cream Apple Pie This zingy pie is usually reserved for the warmer months, but I find it a particularly delicious alternative to the traditional desserts this time of year. (I am always the odd man out due to my “not so much” attitude towards pumpkin)



Sour Cream Apple Pie

one store-bought or a painstakingly homemade pie crust


  • 1 1/4 c. sour cream
  • 3/4 c. granulated sugar
  • 1/4 c. All-Purpose flour
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 1 egg
  • 6 c. Granny Smith apples, peeled, cored and sliced to desired thickness


  • 1/2 c. All-Purpose flour
  • 1/2 c. chopped walnuts
  • 1/4 c. granulated sugar
  • 1/4 c. packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3 Tbsp. cold butter, diced

Preheat oven to 400 degrees.

In a large bowl combine all the filling ingredients EXCEPT the apples. Whisk together until well combined. Fold in apples and stir to coat well. Set aside…

In a small bowl combine all the topping ingredients EXCEPT the butter, stir with a fork to combine. Cut in the butter using your fingers, two forks or if you are fancy, a pastry cutter, until a nice pea-sized crumble is formed. Refrigerate until needed.

Using a fork, poke holes all over the bottom of the pie crust to prevent bubbling. Wrap the edges of the crust with aluminum foil or a pie saver ring. Fill the crust completely with the filling. Really mound it up, the thicker the better. Bake in the oven for 15 minutes at 400 degs, then reduce oven temp to 350 degs and bake for 30 minutes more. Remove pie from oven and sprinkle the chilled topping (give it a stir first!) liberally over the top of the very hot pie. Continue to bake until topping is golden, bout 12-15 minutes. Remove the aluminum strips during the last 5 minutes of baking. After pie is fully cooked turn the oven to BROIL and leaving the oven door slightly ajar, allow pie to brown for 2-3 mins. or until golden brown. you’ll know it’s done because it will look amazingly awesome!

Allow pie to cool completely on rack before slicing and serve at room temperature or my favorite, chilled.


Our First Annual Traveling Dinner Party

The Nyphe & Forque Club ~ I was honored and touched beyond belief when my sweet friends decided to make the trip to KC to help me celebrate my 37th birthday. And when we decided to make it a free for all cooking party i was absolutely ecstastic! I could barely contain my excitement for the next 6 weeks. We got right to work the first night by hitting a local gastro pub for some pregameday fuel. We ordered all but 2 of the appetizers available and tucked in for a loud evening of robust loquaciousness (is that a word? spell check didn’t flag it soooo, i’m going with, yes.) and uncontrollable laughter. The following morning I whipped up some breakfast burritos and we were off to the markets with our resuable bags in hand. We were winging it you see, for the most part. I won’t bore you with the details of the crazy Saturday morning shopping experience, needless to say we made it home with all of our bags full and our hands itching to get to work. We spent the following 8 hours cooking up a storm. Winging it seemed to be the perfect solution to our problem: we wanted everything! And boy did we work it out… we did have a little bit of everything and then some. Kitchen sink cooking at it’s finest. I will NEVER forget the incredible time we had together that weekend, my birthday, in my kitchen… wink wink 😉

Hope you enjoy the photos as much as we did making and eating the food! p.s. we are still working on the smell-O-vision feature.

the menu:

bacon wrapped jalapenos stuffed w pineapple cream cheese filling

steamed asparagus with garlic herb butter

spring mix with fresh cheese and jalapeno vinaigrette

bacon wrapped scallops with creamy sriracha sauce

crawfish etouffe

loster newburg phyllo cups

whole roasted chicken (fresh from Tanya’s farmer friends!)

roasted brussel sprouts with bacon and onion

prosciutto stuffed pasta baked in a 3 cheese sauce with broccoli

crispy fried pork stir fry

fiesta chicken pronto

and the deadliest triple chocolate cake topped with ganache