Sour Cream Apple Pie I

I made the *wrong pie* tonight and I’m still kind of irritated about it. Honestly, I’m the only one who thought it wasn’t right. The problem was that I couldn’t locate the original recipe on and went with another that seemed right, but clearly wasn’t. I came home after dinner, obsessed a bit more and—woohoo!—found the correct recipe. I feel much better. My life may now continue.


2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup white sugar
1/4 teaspoon ground nutmeg
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups apples, peeled and chopped
1 recipe pastry for a 9 inch single crust pie
1/3 cup white sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter


Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie shell.

Bake in a preheated 400 degree F (205 degrees C) oven 15 minutes.

Reduce temperature to 350 degrees F (175 degrees C) and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F (205 degrees C).

Prepare cinnamon topping and sprinkle over pie. Return to oven and bake 10 minutes more. Cool on rack.

To Make Cinnamon Topping: Combine 1/3 cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2 tablespoons butter or regular margarine until crumbly, using a pastry blender.

**The lesser recipe omitted the egg, used a cup less apple, and had no nutmeg in the custard-like sauce. The result is a pie that is more mushy, less apple-y, and less fall/wintery spicey. Now why would you want those results? Geesh. In a more positive light, I’m not a big fruit pie girl, but I ADORE this sour cream apple pie. It is awesome.


One Response

  1. I should note that the eggless, less apple-y, more custard-like pie should be cold when served. It tasted much better the next morning for breakfast. ;)

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