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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sour Cream Apple Pie Recipe

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This recipe for Sour Cream Apple Pie is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry for 2 -crust pie
3 lbs. about 7 Granny Smith apples
2 T lemon juice
1 c sour cream
1 c sugar
2 T cornstarch
1 tsp. cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. salt
TOPPING:
3 T dark brown sugar
3 T sugar
1 tsp. cinnamon
2 T butter
1 c chopped walnuts
Milk
Granulated sugar
Directions:
Directions:
Shape pastry into a ball; divide in half. On lightly floured surface, roll out half the pastry into a 12 inch circle. Use to line a 9 inch pie plate. Refrigerate, along with remaining pastry until ready to use.
Peel, core and thinly slice apples into a large bowl. Sprinkle with lemon juice. Toss with sour cream. In small bowl, combine 1 cup sugar, flour, the cinnamon, the nutmeg and salt. Mix well. Add to apples; toss lightly to combine. Make topping: Combine brown sugar, 3 T sugar, the cinnamon and walnuts. Mix well.Roll out remaining half of pastry into a 10-inch circle. With knife or pastry wheel cut into 9 ( 1 inch wide) strips. Preheat oven to 400 degrees. Turn apple mixture into pastry lined pie plate. Dot top with butter. Sprinkle topping evenly over apple mixture. Moisten rim of pastry slightly with cold water. Arrange 5 pastry strips, 1/2 inch apart, over filling; press ends to make a lattice and press to rim. Fold overhang of bottom crust with milk and sprinkle with sugar. Bake for 50 minutes or until crust is golden and juice bubbles through lattice. After 30 minutes, place a foil tent loosely over top to prevent over browning). Cool on wire rack. Serve warm with ice cream, if desired.
Number Of Servings:
Number Of Servings:
8

 

 

 

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