Who doesn’t love apple pie? It’s an all American favorite, right?
This one adds some surprises. There’s sour cream in the mix and a crunchy-sweet topping. I’ve been making it since I was 20. And trust me, that was decades and decades ago. Now my grown daughters bake it and claim it as their own.
Let’s start with the crust – there will be some surprises there, two.
Crumb-Topped Sour Cream Apple Pie!
Yield: 8 servings
Crust: Prepared pie crust, such as refrigerated Pillsbury Pie Crusts, about 1 1/4 rounds (usually packaged 2 to a box) //// OR 1 1/3 cups all-purpose flour, pinch of salt and sugar, 1 stick cold butter cut into pieces, 1/4 cup ice water (no ice in measurement)
For the filling:
1 cup sour cream
3/4 cup sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
6 medium tart green apples, such as Granny Smiths, peeled, cored and cut in half from top to bottom
For the topping:
1/2 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup (1/2 stick) cold butter, cut into 4 pieces
Optional for serving: ice cream or whipped cream
Optional garnish: sprigs of fresh mint
Cook’s notes: If you don’t have a food processor, you can mix filling by hand. Thinly slice apples.
1. Preheat oven to 400 degrees. Place round of prepared pie crust in a 9-inch pie pan. Pinch dough to form a high ridge around the outside edge of the pan (to make it a uniform thickness, you may need to cut small pieces from the second round of dough and tuck it under the edge of the crust. Crimp edges to form a high ridge. Use tines of fork to pierce small holes in bottom and sides of dough. Place on rimmed baking sheet.
2. In a food processor fitted with the metal blade, combine sour cream, sugar, salt, egg, flour and vanilla; pulse until blended. Remove metal blade and insert medium slicing disc; slice apples. As the processor slices the apples, they will fall into the egg mixture at the bottom of the work bowl.
3. Pour contents of work bowl into a large mixing bowl and toss. Place mixture in prepared pie crust. Place pie on baking sheet or jelly-roll pan. Bake in middle of preheated oven 25 minutes.
4. Meanwhile, prepare the topping: In a clean food processor bowl fitted with the metal blade, combine brown sugar, flour and butter. Pulse until mixture resembles coarse crumbs; do not process until mixture forms a dough. Sprinkle topping on top of apple mixture. Bake an additional 20 minutes. Serve warm. Accompany with ice cream or whipped cream, if desired. If desired, garnish with sprigs of fresh mint.