Sour Cream Apple Pie

Sour Cream Apple Pie

 

Special Equipment: 1- 9” springform pan

 

Filling

1 C. Sour Cream (or Plain Yogurt strained of water)

½ C. Plain Flour

1 Egg

2 Tsp. Vanilla

½ tsp. Salt

1 C. Sugar

8 Apples (firm & preferably tart), peeled, cored & sliced

1 Deep Dish Pie Crust-

OR Pie crust to cover a 10″ spring-form pan ( 1 1/2 times a 9″ recipe) Note: first spray the spring form with Pan before putting the crust down. It helps to chill the crust after it’s in the pan while tossing the rest of the ingredients together.

Topping

1 ½ C. nuts- chopped

1/3 C. plain flour

½ C. brown sugar

½ C. sugar

1 Tbsp. cinnamon

½ C. cold butter- in pieces

 

To Bake:

Preheat oven to 400º.

Blend all ingredients, except apples, until smooth.

Add apples & toss to cover. Pour mix into pie shell.

Bake the pie for 1 hour at 400º or until apples are tender. Note: If topping starts to brown or burn, cover pan with aluminum foil.

Mix all ingredients in the topping.
After the pie has been for 20 minutes, remove from the oven and add the topping. Evenly top pie and continue baking for additional 40 minutes. Pie will be done when filling can be observed bubbling through the center of the pie. Remove to rack and cool completely before refrigerating. Pie is best made hours in advance and refrigerated due to custard like filling.

Amy Stafford Malik ©2015

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