Once again we have a great recipe for you today. I made a sour cream apple pie a long time ago, and I think I licked the pie pan clean (or at least I wanted to). However, I have misplaced that recipe and have been on the search for it ever since with no luck. Then I thought to myself, “How tough could it be)? I did some research online and could only fine this type of apple pie with a crumb topping similar to an apple crisp, but I wanted a crust on the top. So, I went to work in the kitchen and came up with a really tasty sour cream apple pie recipe. To make it even better, my friend Beth and I went to the local orchard and I bought freshly picked apples. To be truthful, I normally use golden delicious in my apple pies, and now I realize that’s because they make the best pies, in my humble opinion.
SOUR CREAM APPLE PIE
Buy or make a pastry for a two-crust pie
6 cups peeled, cored, and sliced apples
3/4 to 1 cup sugar
3 tablespoons all-purpose flour
1 teaspooon cinnamon
Dash each of nutmeg and salt
2 cups sour cream (not fat-free)
1 cup sugar
1 teaspoon vanilla extract
Combine sugar, flour cinnamon, nutmeg and salt and mix it into sliced apples. Pour this into an unbaked crust.
Mix together sour cream, sugar, eggs, and vanilla.
Pour the sour cream mixture over the apples. Top with another crust and cut at least six slits into it so the air can release. Bake in a 425 degree oven for 45 minutes to an hour or until the apples are done. If the crust starts to burn, top it with aluminum foil.
My son Cory and his wife are here for the week-end, and he is the family’s apple pie expert. He gobbled his first piece right up and said it is delicious. I have to agree. This one is a winner, friends.
Jordan is giving a summer house tour today over at Shelstring. Be sure to stop by and check it out.
We thank each of you for spending part of your day with us. I am counting down the days till Mr. Right is home. Only seven more to go.