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Sour Cream Apple Pie Recipe

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This recipe for Sour Cream Apple Pie, by , is from 9th Street Church of Christ Family & Friends Cookbook , 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!

Contributor:  
Contributor:  
Katy Switzer Davis

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 cup flour
5 T sugar
tsp salt
tsp cinnamon
6 T cold unsalted butter
6 T cold shortening
4 to 6 T apple juice
Filling:
⅔ cup sour cream
⅓ cup sugar
1 egg, slightly beaten
tsp salt
1 tsp vanilla
3 T flour
5/6 Granny Smith apples, peeled & thinly sliced
Topping:
3 T brown sugar
3 T sugar
1 tsp cinnamon
1 cup walnuts or pecans

Directions:
Directions:
Prepare crust: Mix dry ingredients together in a bowl. Cut in the butter and shortening with a fork or pastry cutter until mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap with plastic wrap or put in a ziplock bag and refrigerate for 2 hours.
Assemble pie: Cut off ⅓ of dough and return it to the refrigerator. Roll out the other ⅔ between 2 sheets of wasx paper. Line a greased 10 inch pie plate with the dough. Trim overhang.
Preheat oven to 350.
Whisk all filling ingredients, except apples, in a bowl. Add sliced apples to sour cream mixture and spoon into the pastry lined pie plate. Combine topping ingredients and sprinkle over filling. Roll out the remaining dough between wax paper to form a circle 11 inches in diameter. Cut into strips " wide and arrange lattice fashion over apples; trim ends of strips and crimp edges of crust decoratively.(Note: the top crust can also be laid over the pie whole. Crimp edges together. If this method is used, cut several slits in the top crust to allow steam to escape.
Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover edges of pie with foil, if the crust browns too quickly.) Serve warm or cooled. Refrigerate any leftovers.

 

 

 

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