Thursday, September 10, 2009

Sour Cream Apple Pie

A delicious upgrade on a classic, this is the best apple pie we've ever had.

Yield: 8 Servings

3 tablespoons unsalted butter softened2 teaspoons vanilla extract
1/4 c + 2 tb sugar 2 large eggs
1 teapoon cinnamon 3 tablespoons all purpose flour
2 tablespoons all purpose flour 5 large Granny Smith apples
1 1/3 cups sour cream 1 packaged pie crust
2/3 cup sugar

1/4 teapoon salt

Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling. Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling. Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well. Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely.

Ruth Ann


Jane In The Jungle said...

When I lived in Morganton, Ga. we had a restaraunt known for their sour cream apple pie. I've missed it and this sounds really familiar! Thnaks!!

Ruth Ann said...

I hope you really enjoy this recipe! We like it to much - much to the detriment of our figures!