Wednesday, October 16, 2013
Sour Cream Apple Pie with Streusel Topping
This recipe may look complicated, but it is really as easy as. . .um, pie. Easy as pie, that's it. I tried to find out who should be credited for it, but no luck. Many claim this pie as their own, including Gourmet Magazine and Martha Stewart. I have seen credit given to the Amish which seems more likely to me.
The sour cream and eggs are unusual for an apple pie, but really they only serve to uplift and glorify the apple slices. The pie doesn't taste overly rich or custardy. It is a very light apple pie--not too heavy or cloyingly sweet.
If your knife skills need honing, apples are a great way to practice. They are easy to peel with an ordinary vegetable peeler, they slice easily even if you don't have a great or a really sharp knife, they are fun to nibble on while you work, and they don't make you cry.
Use any apple or a mix of apples for this pie. The fresher your apples, the better your pie will taste. I used my preferred apple--Gala, which is quite sweet so I didn't use much sugar. Taste and add sugar as desired.
Sour Cream Apple Pie
Fit your favorite pie crust into a 9-inch deep pie dish. Preheat oven to 350 degrees.
3 Tbsp. butter, softened
1/3 cup sugar
1 tsp. cinnamon
2 Tbsp. flour
Mix together until well combined. Cover and chill until ready to use.
1 1/3 cup sour cream
1/3 cup (or more to taste) sugar
1/4 tsp. salt
2 tsp. vanilla
3 Tbsp. flour
4 -5 large apples, peeled, cored, and thinly sliced
Whisk together the sour cream, sugar, salt, vanilla, eggs and flour until smooth. Add the apples and stir together.
Spoon the filling into the prepared pie crust and crumble the streusel topping evenly over it. Bake for 1 hour to 1 1/4 hours. Cool completely before slicing.