November 18, 2010

Apple Sour Cream Cinnamon Crumb Pie

The title is a mouthful, and I can assure you that each bite of pie will be too. Simple to prepare, especially if you use a pre-made pie crust (I did, I'm not ashamed), and the perfect combination of sweet, tang, spice and pastry! Delicious warm OR cold, this one is a keeper for your Thanksgiving dessert table.

1 single pie crust (par-baked for 10 minutes)
2 tablespoons all purpose flour
1/4 teaspoon salt
3/4 cup sugar
1/2 teaspoon ground nutmeg
2 medium eggs (or 1 extra large)
1 cup sour cream
1 teaspoon vanilla
3 cups apples, peeled and sliced (I used 1 large Granny Smith and 2 medium Gala apples)
2/3 cup all purpose flour
2/3 cup sugar
1.5 teaspoons cinnamon
4 tablespoons butter

Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into pie crust.

Preheat oven to 400.
Bake for 15 minutes.
Reduce oven to 350 and bake 30 minutes more.
Remove pie from oven. Increase temperature back to 400.

Combine 2/3 cup sugar, 2/3 cup flour and 2 teaspoons ground cinnamon in bowl. Cut in 4 tablespoons butter until crumbly, using a pastry blender.

Sprinkle crumb topping over pie. Return to oven and bake 10 minutes more. Cool on rack.

1 comment:

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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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