An Apple Harvest & Sour Cream Apple Pie
Last week we had just the opportunity to use said apples. We made last-minute dinner plans with friends, and because the days have felt short and crazy lately, I opted for this slow-cooked meal and decided it was time for an apple dessert or bust!
{Insert heaven in a pie pan.}
{Insert another reason why I need Crossfit this holiday season.}
So upon Husband's return from work that day, I sent him and Uncle Tim to the trees with the golden bursts of fruit, and told them dessert was in their hands, and they did not disappoint. Nor did the littles. Which is why we made two pies!
Adapted from All Recipes
INGREDIENTS:
1 unbaked 9 in. pie crust 2 1/4 C. diced apples
3/4 C. sugar
2 Tbsp. all-purpose flour TOPPING:
1/8 tsp. salt 1/3 C. sugar
1 C. high quality sour cream 1/3 C. all-purpose flour
1/2 tsp. vanilla extract 1 tsp. ground cinnamon
1 egg 1/3 C. chilled butter, diced
DIRECTIONS:
1. Preheat oven to 425 degrees F. Press pie crust into and up the sides of a 9 inch pie pan OR use Marie Calendar's ready-made pie crust like I did.
2. In a medium bowl, stir together 3/4 C. sugar, 2 Tbsp. of flour and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
3. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F, and continue baking for 30 minutes more.
4. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 C. of flour, 1/3 C. sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
5. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until the topping is lightly browned. Allow the pie to cool, then refrigerate until chilled before serving. Serve a la mode with vanilla ice cream or with a dollop of homemade whipped cream.
Do you have any apple recipes that I should know about? Do share!
