Sour Cream Apple Pie
This pie is my go to pie when I don’t want to peel 10 to 12 cups of apples for an apple pie. It tastes like a cream cheese pie with yummy apples. I suggest you try it, but beware, it will become a family favorite, and it has won a pie completion or two.
Sour Cream Apple Pie
From Better Homes & Gardens Pies Cookbook
INGREDIENTS:
Pastry for a single pie
2 slightly beaten eggs
1 c. sour cream
1 c. sugar
2 tbsp. all-purpose flour
1 tsp. vanilla
½ tsp. salt
3 cups coarsely chopped, peeled apples
3 tbsp. butter
¼ c. packed brown sugar
¼ c. all-purpose flour
INSTRUCTIONS:
Pre-heat oven to 375° F.
Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim pastry to ½ inch beyond the edge of the pie plate. Flute edge. Do not prick pastry.
In mixing bowl, combine eggs and sour cream, stir in granulated sugar, the 2 tbsp. flour, vanilla and salt. Add apples and mix well. Pour the mixture into the prepared pie plate. Bake for 25 minutes. You could cover the edges with foil to prevent overbrowning.
In the meantime, melt the butter and mix in the brown sugar and ¼ c. flour. Remove the foil if you used it. Drop the second mixture evenly on top of the filling. Place back into the oven and bake for another 20 to 25 minutes. Cool before serving. Chill to keep.
I said chill to keep, because this is sooo good with coffee in the morning. Though, there often is none left to keep, my trick is to always make 2 of them.
