Sour Cream Apple Pie
with Streusel Topping
You know that when your friend's smile fills the
room as he speaks of his wife's "sour cream apple
pie with a brown sugar crumb topping" that it has
got to be good. Dad and I couldn't wait to try it.
My oh my this one really is good, and easy to
make too. Big thanks to Jean and George
Rosenfeld for sharing with us one of their favorite
recipes. (Can you tell it's apple season here?)
1 cup sour cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see pâte brisée recipe)
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
Mix together all ingredients until the mixture resembles coarse crumbs.
1 Preheat oven to 400°F.
2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully
to coat well.
3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.
4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.
Let cool for a hour before serving. Serves 8.
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