Sour cream apple pie might not sound that good, but believe me, it is!

I couldn’t decide what kind of pie to make for our thanksgiving feast, so I did a quick poll among my siblings and cousins, and this one won. By a landslide. I’ve made it several times before, and it’s always been a crowd pleaser. My brother Mike actually requested it multiple times in the week leading up to thanksgiving. He likes it. A lot.

I can’t remember exactly where I got this recipe, but all that matters is that it’s REALLY good! But don’t just take my word for it, you should make one and taste it yourself. I guarantee you’ll want to make it again.

Sour Cream Apple Pie

Topping:
3 tablespoons butter, softened
1/4 cup + 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons flour
 
Filling:
1 1/3 cup sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored and thinly sliced
 
Prepare a single pie crust from your favorite pie crust recipe and fit into a deep-dish 9 or 10 inch pie plate.
 
To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.
 
To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.
 
Spoon the filling into the chilled pie crust and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350 degree oven, 1 to 1 1/4 hours. (You may need to put a bit of tin foil on top of the pie during the last 15 minutes or so of baking. Keep an eye on it, you don’t want the top to burn!)
 
Transfer the pie to a rack and let it cool completely. Dig in and enjoy!
 
:: Carrie ::