Sour Cream Apple Pie
Preheat oven to 375º F.
In a large bowl, or the mixer:
Beat two eggs.
Continue beating and add:
1 cup sour cream
1 cup sugar
1 teaspoon vanilla
2 Tablespoons flour
1/4 teaspoon salt
Stir in:
3 cups peeled and chopped apples
Pour into unbaked pie shell (9 inches). I used the graham cracker crust from Wholly Wholesome because this is what I had on the shelf.
Bake for 15 minutes.
Meanwhile:
Melt 3 Tablespoons butter, and combine with:
1/4 cup flour and 1/4 cup sugar (recipe called for brown; I use Sugar in the Raw for both white and brown)
Dot this mixture over the pie and return to the oven for 20-25 minutes until filling is set.
Cool completely on a wire rack.
I cut this out of a magazine years ago, and it is a quick, easy, and delicious little pie. I used MacIntosh apples.
Just discovered you fascinating blog and will be reading back and trying recipes. (I am at present compiling a 'Recipes from a Cotswold Farmhouse' (ours) and plan to make them part of a fabric scrapbic incorporating some of the history of this 16th century house and its garden). I'll be back to to visit you. Ann from UK
ReplyDeleteThanks so much for writing, Ann. Gosh, 'fascinating' - what a nice adjective. Think of having a house that old! Mine is considered 'old' around here and it was built in the mid-late 1800s. :<) But I guess that's why we are *new* England!
ReplyDeleteThis sounds like a tasty variation of apple pie...think I'll try it this weekend.
ReplyDeleteBelieve it or not, JoAnn, I'm not an apple pie fan, but I love this. Must be the sour cream. :<)
ReplyDeletePerfect for our Thanksgiving dinner this weekend. Thanks Nan!
ReplyDeleteYour pie looks delicious! I make a deep dish apple pie with a crumb topping (sans sour cream) and your post has made me want to scurry into the kitchen to make one now! My recipe came from a magazine years ago. It had been submitted by a young girl (maybe 11?) who learned to make it from her grandmother. I often use the crust portion from that recipe for other pies.
ReplyDeleteAnyway, yours looks fantastic and I'll bet your house smelled amazing!
Nan, I could have a piece of that pie right now-LOL!! The recipe will be put in my recipe box by the end of today!! Thanks for sharing!
ReplyDeleteIsland Sparrow, I'm so touched. Hope you all like it.
ReplyDeleteAisling, the sour cream makes it really, really special. :<) What do you bake a 'deep dish' pie in?
Sherri, I'll be interested to hear what you think.
Nan, I'm sure there are special deep dish pans, but I actually just pile the ingredients high above the top of my glass pie plate and it works out well. I don't eat dairy, but I can imagine that the sour cream is wonderful. My mother-in-law's favorite apple pie is sour cream apple pie too. She had it once at a restaurant and spent years looking for a recipe that seemed "right" to her to recreate that pie. Now, that is the only apple pie she makes.
ReplyDeleteI'm amazed it doesn't overflow in the oven!
ReplyDeleteI don't have a good recipe for apple pie and this sounds delicious. I love sour cream! I may have to make a trip to the grocery store tomorrow and give this a try. I'll let you know how it goes!
ReplyDeleteNan, There is not a lot of liquid ingredients...just the lovely juice of the apples and they cook down in the process so it is not as "deep" at the end of the cooking time as at the beginning. Works out great.. but a special deep dish would be a luxury I would enjoy! I'm just not one to buy a special pot for this or a special pan for that. :)
ReplyDeleteLes, I hope you like it!
ReplyDeleteAisling, sounds like just the present your kids might like to give you for Christmas!
Just popped over to check out the recipe. Found you via a link at Island Sparrow's blog. It certainly sounds delish! Thanks for sharing it.
ReplyDeleteDeb, thanks for coming by and taking the time to leave me a note. This pie is a great and easy one!
ReplyDelete