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Apple-Sour Cream Pie




Source of Recipe


Midwest Living


Recipe Introduction


Makes 10 servings
Prep: 35 minutes
Bake: 1 hour 5 minutes


Recipe Link: http://www.midwestliving.com

List of Ingredients




1 recipe Pastry for Single-Crust Pie (see recipe below)

3/4 cup granulated sugar
2 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 8-ounce carton dairy sour cream
1 beaten egg
1/2 teaspoon vanilla
5-1/2 cups sliced, peeled cooking apples
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter





Recipe



Prepare the pastry. On a lightly floured surface, roll dough to form a 12-inch circle. Ease into a 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate; fold the extra pastry under. Crimp edge. Set aside.

For filling, in a bowl, stir together the granulated sugar, the 2 tablespoons flour, the salt, and cinnamon. Add the sour cream, egg, and vanilla. Stir to combine.
3. Place apples in pastry-lined pie plate. Pour filling over apples.

For crumb topping, in a medium bowl, stir together the 1/2 cup flour and the brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon evenly over filling. To prevent overbrowning, cover edge of the pie with foil. If you like, place on a baking sheet to catch drips.

Bake in a 375 degree F oven 30 minutes; remove foil. Bake for 35 to 40 minutes more or until apples are tender. Remove from oven; cool on a wire rack. Serve warm or at room temperature. Store, covered, in refrigerator. Makes 10 servings.


Pastry for Single-Crust Pie: In a mixing bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.