Directions: |
Directions:Preheat oven to 350º
Peal and chop your apples. The pieces should be small and thin. You will need 2 generous cups. I use Granny Smith to balance the sweetness of the topping with the tart of the apple.
Filling:
Mix sugar and flour. This will be slightly lumpy but make sure it is mixed. Add sour cream, egg and vanilla and beat together. By hand, mix in the apples. Pour into the pie crust and bake 20 minutes.
Topping:
This is a cinnamon sugar crumble topping. Place cinnamon and sugar in a small bowl. Mix in, using a fork, butter and flour a little at a time until the topping becomes a consistency you like. The measurements above are approximates. Proportions may need to be adjusted You do not want this topping to be heavy or too wet.
Once the apple filling is baked in the crust, pull pie out of the oven and sprinkle topping over filling. Place back in the oven for 20-25 additional minutes. You may need to cover your crust before the pie is completely done to prevent burning.
Allow pie to cool, then chill. We find the pie is better the next day, so we often make it a day ahead of time. However, you can eat it right away as well.
Enjoy! |
Personal
Notes: |
Personal
Notes: This pie is a family recipe that has been passed down generation to generation. My children are the 6th generation to make it, and I could not be more thrilled at their excitement when doing so. When making this pie with them, I feel close to my grandmother who made it whenever I came to visit. Her face would light up as my cousins and I would (jokingly) fight over who was going to eat the pie and "complain" to my grandmother about being forced to share it. She is dearly missed, but she gave me so many gifts, including this tradition.
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