Tuesday, December 6, 2011

Sour Cream(less) Apple Pie

This was one of my first posts I made on my blog one year ago! Before I started doing step by step photos. I also didn’t include the recipe.


What was I thinking? When I first started my blog, I envisioned it as an online store where people would view my pies and order from me.

THEN I realized how MUCH WORK it took to make a whole lotta pies, and for not a whole lotta money.

That’s when I decided I’d share recipes instead.



So, remember how I’m the weird girl that doesn’t like Pumpkin Pie? Yeah, shhhhh. Well, I apologize, but I don’t really like apple pie either. What?! I know. Shame, shame.
So, now that I’m sure I’ve been admonished from every future holiday dinner with my family, I will share this recipe with you.
Sour Cream Apple Pie.
The best apple pie on earth. I can say so since, you know, I’m such an apple pie connoisseur – and because it’s Mom’s recipe! Really though, it’s pretty awesome. This apple pie has a soft, flaky crust, apple slices baked just enough to leave a slight crunch, a sweet yet slightly tangy sour cream filling, and a crunchy streusel topping.
Want to know another interesting fun fact? There’s actually no sour cream in the pie. We achieve the slight tang from mixing cream, lemon juice, and sugar. It’s pretty easy, once you finish peeling enough apples to make your hands cramp. This would call for enlisting some help in the kitchen; time to teach the kiddos how to use a paring knife. Or maybe I’ll ask for an apple peeler this Christmas. I’ve been a good girl, I swear. As long as you don’t count baking endless amounts of cookies for my co-workers and not sharing them with my family.
With that said, and paring knives in hand, start your holiday baking folks, it’s only nineteen days away!
~Peace, Love, and Pie Ya’ll

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Sour Cream(less) Apple Pie

Yield: one 9" pie

Prep Time: 45 minutes

Cook Time: 60 minutes

Total Time: 1 hour 45 minutes


One baked 9" pie shell
2 T flour
1/8 tsp salt
3/4 c sugar
2 cups tart green apples, sliced
1 egg
1 c whipping cream
1 T fresh lemon juice
1 tsp vanilla
1/2 c. cold butter
1/2 c flour
1/2 c oatmeal
1/2 c brown sugar


Crumble all topping ingredients together and set aside.
Combine flour, sugar, and salt. In a separate bowl, mix egg, cream, lemon juice, and vanilla; slowly whisk liquid into dry ingredients. Add apples and pour mixture into partially baked pie crust. Sprinkle topping over pie filling. Sprinkle cinnamon over topping. Bake at 425 degrees for 15 minutes, then lower oven temperature to 350 degrees for 30-40 minutes or until set. Remember, you don't want to cook the apples to mush. After the filling is "set," the apples will still have a little bite to them.

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