I'm not really a fan of pie. Sure, it's okay but I'd choose a cookie or a piece of cake over a slice of pie any day.
But this pie is different. It's not just good, it's damn good.
The apples are sweet but tart and the crumb topping adds great texture. It's delicious by its self but why stop at delicious? Served warm and topped with a scoop of vanilla ice cream - this pie is sinfully good.
If you're looking for a delicious dessert to bring to a holiday party or to serve after your Christmas dinner, this Sour Cream Apple Pie should be at the top of your list.
This picture is crap, I realize. I'm working on it. Photography lessons are imminent.
Sour Cream Apple Pie
Recipe from Smells Like Home
For the Apple Filling:
2 lbs Golden Delicious apples, peeled, cored, and sliced
4 tbsp unsalted butter
1/2 cup sugar
For the Sour Cream Custard:
2 tbsp flour
1/4 cup sugar
3 large eggs
1 tsp pure vanilla extract
3/4 cup sour cream
For the Crumb Topping:
1 1/4 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp ground cinnamon
8 tbsp unsalted butter, melted
One 9-inch pie crust, unbaked (you can use store-bought or your favorite recipe)
1. Set a rack on the lowest level of the oven an preheat to 350 degrees F. Transfer the pie crust to a 9″ pie dish and crimp the edges with your fingers or a fork.
2. To make the filling, place apples in a large saute pan with butter and sugar. Cook over medium-high heat, stirring and tossing, for 5-7 minutes until about half of the apples have dissolved. Transfer the apple mixture to a bowl and let cool.
3. To make the custard, whisk together the flour and sugar in a bowl, then whisk in the eggs, vanilla, and sour cream in that order.
4. To make the topping, mix the flour, sugar, baking powder, and cinnamon together in a bowl. Pour in the melted butter and stir until the mixture forms a crumbly mass.
5. Stir the cooked apples into the sour-cream custard filling and pour into the dough-lined pan. Sprinkle the crumbs over the filling.
6. Bake the pie until the dough is baked through, the filling is set, and the crumbs are a deep golden color, 50-60 minutes. Cool the pie on a rack.
Try to save a piece for your family - it's nice to share at the holidays.