Sour Cream Apple Pie

Name: Sour Cream Apple Pie
Total time: 5400 s
Yield: 8 servings
Cuisine: American
Ingredients: **PIE CRUST or use store-bought **; 1 1/4 cup Flour (150 g); 5 Tbsp Unsalted butter (75 g); **SOUR CREAM FILLING**; 1 cup Sour cream (240 ml); 1/2 cup Sugar (100 g); 2 Tbsp Flour; 1/4 tsp Salt; 1 tsp Vanilla; 1/4 tsp Cinnamon; 1 Egg; 4 or 5 small apples (or 2 large), chopped; **CRUMBLE TOPPING**; 100 g brown sugar (1/2 US cup); 1/3 cup flour (45 g); 4 Tbsp Unsalted butter (60 g or 1/4 cup)

Felice @morinoko

Connecticut, United States

This is a recipe I made when I was back home in Ohio - we found it in an old recipe book composed by the mothers of my school community. Using sour cream in your apple pie will make it super creamy! But don't worry, there won't be any sour or tart taste at all. This pie was very sweet - like most American desserts, so I reduced the sugar in the filling by half of the original recipe (add more if you want).

Makes one 9-in (22 cm) pie. Use a store-bought unbaked pie shell or make your own as I have included here in steps 1-3!

Note: 1 cup = 240 ml (US cup)

Makes one 9-in (22 cm) pie. Use a store-bought unbaked pie shell or make your own as I have included here in steps 1-3!

Note: 1 cup = 240 ml (US cup)

Felice @morinoko

Connecticut, United States

Makes one 9-in (22 cm) pie. Use a store-bought unbaked pie shell or make your own as I have included here in steps 1-3!

Note: 1 cup = 240 ml (US cup)

Makes one 9-in (22 cm) pie. Use a store-bought unbaked pie shell or make your own as I have included here in steps 1-3!

Note: 1 cup = 240 ml (US cup)

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Ingredients

90 mins

8 servings

**PIE CRUST or use store-bought **
1 1/4 cupFlour (150 g)
5 TbspUnsalted butter (75 g)
**SOUR CREAM FILLING**
1 cupSour cream (240 ml)
1/2 cupSugar (100 g)
2 TbspFlour
1/4 tspSalt
1 tspVanilla
1/4 tspCinnamon
1Egg
4 or 5 small apples (or 2 large), chopped
**CRUMBLE TOPPING**
100 gbrown sugar (1/2 US cup)
1/3 cupflour (45 g)
4 TbspUnsalted butter (60 g or 1/4 cup)

Saved

Steps

90 mins

1

Cut 5 Tbsp (75g) chilled butter in little pieces, add 150 g flour and mix hands until crumbly. Add about 2 Tbsp cold water until dough starts to come together.
2

Form into a ball, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes (you can make the dough up to a couple days before hand too!).
3

When ready to use pie dough, flour a large surface and roll out dough with a rolling pin until about 1/4 in (2mm) thick, or big enough to lay over pie dish. Lay over pie dish and gently press into sides and over edges.
4

To make cream cheese pie filling, whisk together sour cream, sugar, flour, cinnamon, vanilla, salt, and egg.
5

Peel and chop apples into small pieces. Fill pie dish with pieces.
6

Pour sour cream filling over apples.
7

Bake at 400F/200C for 25 minutes (the crumbles will be added after 25 minutes and then baked longer)
8

Make the Filling: In a bowl, combine brown sugar, flour and butter cut into small pieces. Mix with fingers until crumbles form. Set in fridge if not using right away.
9

Take pie out of oven after 25 minutes and sprinkle over crumble topping.
10

Bake for an additional 30 minutes.
11

Pull it out of the oven and let cool for 30-60 minutes. Cut off any 'ugly,' uneven edges of the pie crust if you have any!

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Felice @morinoko

on September 29, 2015 04:22

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_