Sour Cream Apple Pie

August 27, 2014

My family was skeptical when I said I was making a sour cream apple pie. “Sour cream?” they asked. It may sound a bit odd, but the end result is a wonderfully scrumptious pie to share around the table. The sour cream keeps it from being too sweet and adds richness.

20140704 Sour Cream Apple Pie 01

You will need:

  • 1 9-inch pie crust, unbaked (try this simple pie crust recipe)
  • 1/3 c + 1/4 c granulated sugar, divided
  • 1/3 c old-fashioned oats
  • 1 t ground cinnamon
  • 1/4 c unsalted butter, cold and cut into small pieces
  • 1/2 c light brown sugar
  • 2 T flour
  • 1/8 t salt
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1 c sour cream (regular will taste better than low-fat)
  • 1/2 t vanilla extract
  • 1 egg, lightly beaten
  • 6-8 tart apples, peeled and cut how you like them — either slices or chopped

Then you will…

  1. Preheat your oven to 425 degrees. Prep a 9-inch pie plate with the unbaked crust, pressing it onto the bottom and up the sides of the baking dish.
  2. In a medium mixing bowl, mix together 1/3 cup of granulated sugar and the oats.
  3. Stir in the ground cinnamon.
  4. Cut in the butter until the mixture has a fine crumb texture. Set aside in the fridge until ready to use.
  5. In a large mixing bowl, combine the remaining 1/4 cup of granulated sugar with the brown sugar, 2 tablespoons of flour, salt, nutmeg, cloves and ginger. Mix well.
  6. Mix in the sour cream, vanilla and egg until thoroughly combined and smooth.
  7. Stir in the apple pieces.
  8. Pour the filling into the prepared pie crust.
  9. Bake for 15 minutes before reducing the oven temperature to 350 degrees.
  10. Bake for an additional 30 minutes.
  11. Sprinkle the oat crumb topping over the pie.
  12. Bake another 15 minutes or until the pie is golden.
  13. Allow the pie to cool to room temperature before serving. Refrigerate leftovers.

20140704 Sour Cream Apple Pie 02


One comment

  1. This sounds insanely good. I want some right now.

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