I made some small changes but will have to make several more changes in the future if I make this again; I added Cinnamon to the filling & upped the Cinnamon in the topping + the amount of Apples used as my mother always taught me to heap the apples so that your pie doesn't look flat after it settles (my pie was slightly above pie plate level this morning and looked beautiful, it was baked in a 10" glass pie plate). I followed the advice of chilling the pie before eating, so I refrigerated it overnight. I used tart firm baking Apples, and baked about 20 minutes longer than the direction stated, my apples were cooked through but retained their shape and had a slight bite to them which I prefer. The Sour Cream filling had a lovely texture, creamy with a slight custard consistency, however all I tasted was sour cream and would like to have some additional flavors as it muted the delicious flavor of the apples. I think I will try this again, but I will use about 8 apples (I used 10), thinly sliced, and one with a better balance of sweet/tart. I will change white sugar to Brown sugar in filling and topping + double the topping. To the filling I am going to add a bit more salt, vanilla, some nutmeg, a bit of cloves + more cinnamon (maybe a bit of Bourbon). I will also "marinate" my apples in a bit of sugar, melted butter & spices before adding to filling. The pie was not bad, and I liked the Sour cream flavor but I just need more complexity/flavor for my tastes.
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I made some small changes but will have to make several more changes in the future if I make...