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

filling:

  • 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

topping:

  • 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.

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