Monday, October 24, 2016
Sour cream apple pie
Apple pie is taken to the next level with this recipe! I saw this recipe on Taste of Home's website and have had it pinned to make for a while now. I finally had some time to make it and am glad I finally did. The use of sour cream in this pie adds a nice touch of tang with the sour apples, but the sugar and brown sugar topping help to still make it sweet - a perfect contrast in flavors. Another thing I love about this pie is that it is free of spices. As much as like cinnamon, ginger, and nutmeg with apples, it's nice to have a dessert where the flavor of the apple itself really shines through and is the star. Of course we went on our annual apple picking trip this year so we have a bushel of apples waiting to be used. I try to make at least one new apple recipe each fall because apples are a big deal in western New York and for me they are one of the best flavors of autumn. Plus we always have a bunch to use up!
The babies are beginning to sleep better. They are almost 3 months old now! I'm starting to not be as much of a sleep-deprived zombie most days now and am having a little more ambition and time to cook and bake again. It's still hard, but I try because we like to have good food haha. Some days though it ends up being frozen chicken strips and waffle fries, and that's okay (I cut up some celery to make me feel a little better haha).
Sour cream apple pie
1 recipe single pie crust (I like olive oil or lard)
2 large eggs
1 cup full fat sour cream
6 tablespoons all-purpose flour, divided
3/4 cup sugar
1/2 cup light brown sugar, divided
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3 heaped cups peeled and copped tart apples
3 tablespoons cold unsalted butter, cubed
Roll out your pie crust and fit to a standard 9-inch pie plate. Refrigerate until needed.
Preheat the oven to 375 degrees.
In a large bowl whisk together the eggs, sour cream, 2 tablespoons flour, sugar, 1/4 cup brown sugar, vanilla, and salt until no lumps remain. Stir in the apples. Pour into the prepared pie shell. Bake for 20 minutes.
While baking, combine the remaining 4 tablespoons flour, 1/4 cup brown sugar, and butter in a small bowl until it comes together in a crumb form. Sprinkle across the top of the pie and bake for another 20-25 minutes, or until the filling is set and golden.
Cool completely before slicing and serving. Cover and refrigerate any leftovers.
What was I cooking one year ago?: apple fritters
Two years ago?: green tea jelly
Three years ago?: salsa verde
Four?: German sweet & sour red cabbage
Five?: brown sugar & cinnamon baked acorn squash
6?: butternut squash, cauliflower, & potato curry