By popular demand - the Sour Cream Apple Pie Recipe

Here is the recipe for my famous pie - adapted and changed slightly from the original in Gourmet Magazine, November 1992.

SOUR CREAM APPLE PIE
1 recipe for pie crust or a frozen pie shell

For the topping
6 tablespoons unsalted butter, softened
3/4 cup sugar
2 teaspoon cinnamon
5 tablespoons all-purpose flour

For the filling
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
5 large Granny Smith apples (about 2 1/4 pounds) - peel, core and sliced thin but not too thin.

Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.  Or just do what I do and buy a pre-made pie shell in the supermarket because this pie is all about the pie and not the crust.

Make the topping:
In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.

Make the filling:
In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples and stir the filling until it is combined well.

Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely.

_________________________________________________________________________________________________________

This pie is fabulous.  It has converted non-pie eaters.  It has made me friends and mended fences. 

This pie can change the world.

By popular demand - the Sour Cream Apple Pie Recipe

Here is the recipe for my famous pie - adapted and changed slightly from the original in Gourmet Magazine, November 1992.

SOUR CREAM APPLE PIE
1 recipe for pie crust or a frozen pie shell

For the topping
6 tablespoons unsalted butter, softened
3/4 cup sugar
2 teaspoon cinnamon
5 tablespoons all-purpose flour

For the filling
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
5 large Granny Smith apples (about 2 1/4 pounds) - peel, core and sliced thin but not too thin.

Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.  Or just do what I do and buy a pre-made pie shell in the supermarket because this pie is all about the pie and not the crust.

Make the topping:
In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.

Make the filling:
In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples and stir the filling until it is combined well.

Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely.

_________________________________________________________________________________________________________

This pie is fabulous.  It has converted non-pie eaters.  It has made me friends and mended fences. 

This pie can change the world.