Sour-Cream Apple Pie

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
1/2 cup	31g / 1.1oz	All-purpose flour
3/4 teaspoon	3.8ml	Ground cinnamon
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Sour cream
1		Egg
2 teaspoons	10ml	Vanilla extract
3 cups	438g / 15oz	Peeled and coarsely chopped apples
1		Unbaked 9" plan-ahead pastry shell - see * note
1/4 cup	40g / 1.4oz	Firmly packed light brown sugar
1 1/2 tablespoons	22ml	Unsalted butter - melted

Recipe Instructions

* Note: See the "Plan-Ahead Pastry" recipe which is included in this collection.

Preheat the oven to 350F.

In a large bowl, stir together the sugar, 2 tablespoons of the flour, 1/4 teaspoon of the cinnamon, and the salt. Add the sour cream, egg, and vanilla and beat until well blended. Fold in the apples.

Fit the pastry into a 9-inch pie plate as directed in Plan-Ahead Pastry recipe. Spoon the apple mixture into the pastry shell. In a small bowl, stir together the remaining flour, the brown sugar, the remaining cinnamon, and the melted butter, forming crumbs. Sprinkle the crumbs over the apple mixture.

Bake until the filling is set when pie plate is gently tapped, 50 to 55 minutes. Remove the pie to a wire rack and cool completely before cutting. Refrigerate any leftovers. This recipe yields 6 servings.

Variation: Sour-Cream Berry or Cherry Pie: Substitute fresh blueberries or pitted sweet cherries for the apples.

Source:
THE WEEKEND KITCHEN by Joanne Lamb Hayes and Bonnie Tandy Leblang (c) 1992

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