Monday, October 13, 2008

Sour Cream Apple Pie

While on the Decorating and Renovating board over on The Nest, nestie DianeTaylor posted this recipe. It calls for 4-5 large Granny Smith apples but I only used 1 large Granny Smith apple and 2 Empire apples and it was plenty. I saw it and just had to try it! It was so easy and really good! It made the house smell fabulous too. Enjoy!

3 tbsp. unsalted butter, softened

1/4 cup plus 2 tbsp. sugar
1 tsp. cinnamon
2 tbsp. flour

1-1/3 cup sour cream
2/3 cup sugar
1/4 tsp. salt
2 tsp. vanilla
2 large eggs
3 tbsp. all purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced
Pie crust (you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I used this) fitted into a deep-dish 9" or 10" pie plate and chilled

To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.

To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.

Spoon the filling into the chilled shell and crumble the topping evenly over it.

Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.

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