I made two versions of this pie tonight. With the first one, I followed the recipe to the letter. With the second, I left out the sour cream and vanilla, and substituted them with vanilla yogurt. The pies were both great, but I liked the one with the vanilla yogurt a little more. The consistency was the same in each pie. They kind of had a baked custard element to them, which contrasted wonderfully with the crumb topping. I used Stoneyfield Organic sour cream and vanilla yogurt, organic butter, and also Sugar in the Raw. I was also generous on the tablespoons of flour in the mix. And I let them cool for about half an hour before I taste tested. I also love how easy this pie is to make. I'm surprised someone said it wasn't pretty. I'm sure some leaves shaped from leftover pie crust dough would get it on the cover of any magazine. There's an idea for next time! Other than maybe adding a little more apple, I wouldn't change anything else.
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I made two versions of this pie tonight. With the first one, I followed the recipe to the...