Sour Cream Apple Pie
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
56
Sourness
35
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2 large
Egg1.5 cups
Sour Cream1.5 tsps
Vanilla1.333333 cups
Sugar3 tbsp
All-Purpose Flour1 tsp
Nutmeg (freshly grated)1 tsp
Salt450 g
Granny Smith Apple1 tsp
CinnamonDirections:
1
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate
2
Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively
3
Chill shell 30 minutes
4
While shell chills, put oven rack in middle position and preheat oven to 400°F
5
Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth
6
Peel and core apples, then cut into wedges slightly less than 1/4 inch thick
7
Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples
8
Bake pie 15 minutes, then reduce oven temperature to 350°F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes
9
While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps
10
Remove pie from oven and increase oven temperature to 400°F
11
Crumble topping evenly over top and bake until sugar is melted, about 10 minutes
12
Cool pie on a rack at least 45 minutes
13
Serve warm or at room temperature
14
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate
15
Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively
16
Chill shell 30 minutes
17
While shell chills, put oven rack in middle position and preheat oven to 400°F
18
Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth
19
Peel and core apples, then cut into wedges slightly less than 1/4 inch thick
20
Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples
21
Bake pie 15 minutes, then reduce oven temperature to 350°F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes
22
While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps
23
Remove pie from oven and increase oven temperature to 400°F
24
Crumble topping evenly over top and bake until sugar is melted, about 10 minutes
25
Cool pie on a rack at least 45 minutes
26
Serve warm or at room temperature