Apples and More Apples Sour Cream Apple Pie
Bushel of Apples Following my last post, I was asked about a favorite Apple Pie Recipe. I am not a pie gal, so it is rare than I will make or order this treat. I do remember that...
Following my last post, I was asked about a favorite Apple Pie Recipe. I am not a pie gal, so it is rare than I will make or order this treat. I do remember that in some travels that we uncovered a slice of Sour Cream Apple Pie and we were on a mission to find a recipe to match this new dessert. My friend Peggy was on a mission to re-create this simple ut elegant dessert. I remember the rich filling and the streusel crust. There was a book I was given as a gift a few years ago, Better Homes and Gardens 75 years of All-Time Favorites that I often turn to when I am looking for a retro-recipe, This cookbook, published in 1997, reviews some of the recipes from as far back as the debut of Better Homes and Gardens in 1922. Over my years in the kitchen, this cookbook has been a go-to resource.
I remember this recipe for many reasons, but one very important one was that Better Homes and Gardens endorsed using store-bought refrigerated pie dough or frozen unbaked pie shells. This was liberating for me to know I could skip-a-step, but still create a home-made treat. We all need to save time when we can. This recipe, dated in 1953 was popular with the addition of sour cream, new to the marketplace in the 50’s and the tradition of Apple Pie.
Sour Cream-Apple Pie
- 1 slightly beaten egg
- 8 ounces sour cream
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 4 cups tart apples, peeled and coarsely chopped
- 1 unbaked pie crust
- ½ cup all-purpose flour
- 1/3 cup packed brown sugar
- 2 tablespoons butter
- In a large mixing bowl stir together the egg, sour cream, sugar and 2 tablespoons of flour, vanilla and salt. Stir in the chopped apples. Pour this mixture into an unbaked pie crust. Cover the edges of the pie crust with foil. Bake in a 400 degree oven for 25 minutes.
- Meanwhile, in a small mixing bowl, combine the ½ cup flour and brown sugar. Cut in the butter until crumbly.
- Remove the foil from the pie and sprinkle this brown sugar mixture over the pie.
- Return to the oven and bake for 20 minutes more or until the top is golden brown.
- Cool on a wire rack.
- Refrigerate within two hours. Cover for longer storage.
- This pie is best slightly warmed and with a scoop of Vanilla Bean ice cream
What is your favorite Apple Pie recipe?