|From Sour Cream Apple Pie|
I came across this recipe in a blog, while I was having yet another comfort food craving and wanting to bake something special for my hubby upon returning home. I am sorry I can not remember the blog I printed the recipe from, but I am thankful that I came across it just the same. I do know that the recipe came from The Modern Baker.
Now, everyone who ate this pie loved it! It was so simple to bake and made the whole house smell absolutely warm and inviting. It does not get much better for comfort food cravings than not homemade apple pie, UNLESS, you top it off with creamy caramel sauce and cold Blue Bell ice cream (that was on sale at Kroger's, three dollars off original price!) This was my first time making a homemade apple pie. I must confess that I DID use a store bought pre-made pie crust, but I am trying not to be wasteful. I only have two more in inventory to use up, before I start making my pie crusts from scratch from here on out, as well as, the fillings.
Okay, now it is time to make dinner. Gotta go, the family is hungry.
Next up, TWD's Grandma's All-Occasion-Sugar Cookies
Here is the recipe:
Sour Cream Apple Pie - The Modern Baker
2 pounds apples, peeled, cored and sliced
4 tbs. butter
½ c. sugar
Sour Cream Custard:
2 tbs. flour
¼ c. sugar
3 large eggs
1 tsp vanilla extract
¾ c. sour cream
1 ¼ c. all purpose flour
½ c. sugar
1 tsp baking powder
½ tsp cinnamon
8 tbs. butter, melted
One 9” pie crust, unbaked
Set a rack on the lowest level of the oven and preheat to 350 degrees.
For the filling, place the apples in a large saute pan with the butter and sugar. Cook over high heat, stirring and tossing until about half the apples have dissolved, 5 to 7 minutes. Transfer the apple mixture to a bowl to cool.
For the custard, whisk together the flour and sugar in a bowl, then whisk in the eggs, vanilla and sour cream in order.
To make the crumb topping, mix together the flour, sugar, baking powder and cinnamon in a medium bowl. Pour in the melted butter and stir until the mixture forms a crumbly mass.
Stir the cooled apples into the sour cream custard filling and pour into the dough lined pan. Sprinkle the crumbs over the filling.
Bake the pie until the dough is baked through, the filling is set, and the crumbs are a deep golden color, 50-55 minutes. Cool the pie on a rack.
Serve the pie at room temperature, but store loosely covered in the refrigerator.