Apple Sour Cream Pie

First of all, I got this recipe for someone else’s blog, but for the life of me can’t find it again to give them credit. If you happen to know where i got it let me know so I can give credit where it is due.

The cast and crew:

9″ pie shell (store bought or home made), 1/2 cup flour, 1/2 cup packed brown sugar, 1/4 tsp ground cinnamon, 5 tbsp chilled butter, 5-6 medium or 7-8 small Golden Delicious apples, 1/4 cup sugar, 3 tbsp flour, 1/8 tsp salt, 2/3 cup sour cream, 1 egg beaten, 1 tsp vanilla.

Preheat oven to 350.

Make the cinnamon streusel topping by stirring together 1/2 cup flour, brown sugar, and cinnamon. Work the butter into the dry ingredients either with a food processor or by working it like you would into pastry: either way, when you’re done the butter should be in tiny pieces all the way through the flour mixture. Set aside.

Peel, core, and slice the apples. I usually pour the apples into my pie plate when I think I have enough to make sure I don’t need one or two moor apples, then dump back into the bowl. Mix the 3 tablespoons of flour, granulated sugar, and salt together and then toss with the apples.

Stir together the sour cream, egg, and vanilla. Add to the apples and stir together so apples are thoroughly coated. Place pie crust into shell and pinch the edges. Pour apple mixture into pie shell and tweak the slices if need be so that they lie flat.

Cover the top of the pie evenly with the streusel topping and put it in to bake for an hour and fifteen minutes to an hour and a half. The pie is done when the crust is browned, the apple juices begin to bubble under the streusel, and the apples yield to the point of a knife.

This is so good with cool whip or vanilla ice cream.