Sour Cream Apple Pie
Print Category Apples Thematic No thematic Source dairygoodness Evaluation
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ingredient
- 3/4 cup (175 mL) packed brown sugar, divided
- 1 1/2 tbsp (25 mL) flour
- 1/4 tsp (1 mL) salt
- 1 egg
- 1 cup (250 mL) sour cream
- 1 1/2 tsp (7 mL) vanilla extract
- 3 cups (750 mL) sliced peeled apples
- 1 9 inch (23 cm) pie shell*, unbaked
- 1/4 cup (50 mL) all-purpose flour
- 1/2 tsp (2 mL) ground cinnamon
- 2 tbsp (30 mL) firm butter
Preparation
- Preheat oven to 400 °F (200 °C). In large bowl, combine 1/2 cup (125 mL) of the brown sugar, 1 1/2 tbsp (25 mL) flour and salt. Add egg and mix well. Stir in sour cream and vanilla extract. Add apples and toss lightly. Turn into prepared pie shell and bake 10 minutes.
- In medium bowl, combine 1/4 cup (50 mL) flour, remaining 1/4 cup (50 mL) brown sugar and cinnamon; cut in butter with pastry blender or two knives until crumbly. Sprinkle evenly over pie. Reduce oven temperature to 350 °F (180 °C) and bake 40 minutes or until set. Cool on wire rack
Cook commentary
Tips: * If you are using a frozen 9 inch (23 cm) deep dish pie shell, place on baking sheet and thaw 10 minutes before filling with batter.
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