Esther Taly's Sour Cream Apple Pie
Once again: I have no idea just who Esther T. is. But I thank her each and every time I make this wonderful recipe.
(Thank you, Esther, wherever you are!!!)
ESTHER TALY'S SOUR CREAM APPLE PIE
"For that special occasion or just because you love them, serve this sour cream apple pie," writes Esther Taly of Elmwood Park. "I've had this recipe for about 50 years, and never found a better one."
Pie:
pastry for a 1-crust 9-inch pie shell
3/4 cup sugar
2 Tbsp. flour
1/8 tsp. salt
1 cup dairy sour cream
1 egg, well beaten
1/2 tsp. vanilla extract
2 cups finely diced, peeled tart apples
Topping:
1/3 cup sugar
1/3 cup flour
1 tsp. ground cinnamon
4 Tbsp. butter
Make the pie:
Preheat the oven to 425º F. Fit the pastry into a pie pan. Sift the sugar, flour, and salt together into a large bowl. Add the sour cream, egg, and vanilla and mix until smooth. Fold in the apples.
Place in the pie shell. Bake for 15 minutes. Lower the heat to 350º F. and bake 30 minutes longer.
Make the topping:
Blend the sugar, flour and cinnamon and cut in the butter. Sprinkle over the pie. Return to the oven and bake at 350º F. for 15 minutes longer.
6 to 8 servings.
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