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Sour Cream Apple Pie Recipe

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This recipe for Sour Cream Apple Pie, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacie Couch
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
3 tablespoons butter, softened
1/4 c. plus 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons flour

Filling:
1 1/3 c. sour cream
2/3 c. 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

1 pie crust

Directions:
Directions:
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 while you make the filling.
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.
Pour filling into pie shell and crumble topping evenly over the top. Bake the pie on a baking sheet in a 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tin foil on top of the pie during the last 15 minutes to prevent the top from burning.)

Personal Notes:
Personal Notes:
To sweeten the pie a little bit, substitute another kind of apple, doing half red and half green apples. I also double the topping since I like a lot of the crumbly topping. This pie needs a while to cool completely. It is worth the wait to let it cool because the filling is super runny when it's hot, but it will set up nicely as it cools.

 

 

 

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