Sour Cream Apple Pie I

SUBMITTED BY: JJOHN32 PHOTO BY: CMDMD

"This pie includes egg and sour cream so make sure it is kept under refrigeration."

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup white sugar
1/4 teaspoon ground nutmeg
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups apples, peeled and chopped
1 recipe pastry for a 9 inch single crust pie
1/3 cup white sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter

READ REVIEWS (73)

DIRECTIONS

Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie shell.
Bake in a preheated 400 degree F (205 degrees C) oven 15 minutes.
Reduce temperature to 350 degrees F (175 degrees C) and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F (205 degrees C).
Prepare cinnamon topping and sprinkle over pie. Return to oven and bake 10 minutes more. Cool on rack.
To Make Cinnamon Topping: Combine 1/3 cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2 tablespoons butter or regular margarine until crumbly, using a pastry blender.

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

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REVIEWS

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Reviewed on Sep. 24, 2003 by SQUEAKYCHU

It's really good...creamy on the inside and crunchy on the outside. A nice, fun, different way to prepare an apple pie!

7 users found this review helpful

Reviewed on Dec. 19, 2005 by catherine m

I won an apple baking contest at work with this recipe! The only thing I changed was I baked it in a gingerbread crust. It was very good and I'm making it for Christmas eve.

6 users found this review helpful

Reviewed on Dec. 31, 2003 by MAGGIE MCGUIRE

Another great recipe from Eleanor!You've outdone yourself this time Ms.Johnson! This pie was to die for!The crunchy cinnamon crumble topping was excellent. I used 3 granny smith apples diced thinly, which was slightly more than 3 cups. I was a tad surpised that the apples were somewhat crunchy in spite of the 10 minute extra baking time. Nonetheless,the filling was superb and not too sweet. I would like to caution those who are searching for a strong sour cream flavor, this probably isn't for you. The strong sour cream flavor I was looking for was not there.Perhaps the topping overpowered the sour cream flavor....but it truly enhanced the filling flavors nonetheless. This pie is a unique and excitingly outstanding new dessert that I will make again and again, especially for dinner guests,as the presentation is very beautiful as well.Thanks Eleanor.

6 users found this review helpful

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