Sour Cream Apple Pie

This is an apple pie my mom would make.  She got a quart of cream every week from a farmer.  My dad would eat cream on his cereal every day (and he lived to be 98!) and often some cream would be left and become sour.  That is the sour cream she used, a little different than the sour cream I buy. It was a favorite pie at our house when I was growing up.  Be sure to cut the apples small (and even then they are sometimes a little firm after baking).  If you want to be sure they are softer, you could cook them a couple minutes first. I never chop them finely, maybe I will try that sometime.

Sour Cream Apple Pie

Ingredients:

Pie filling

• 2 cups finely chopped tart apples
• 3/4 cup sugar
• 2 T. flour
• 1 cup sour cream
• 1 egg, well beaten
• 1/8 tsp. salt
• 1/2 tsp. vanilla
• 1- 9 inch unbaked pie crust

Crumb topping

• 1/3 cup sugar
• 1/3 cup flour
• 1 tsp. cinnamon
• 1/4 cup cold butter

Procedure:

1. Preheat oven to 450 degrees.
2. Make the pie filling first. Combine sugar and flour.  Add cream, egg, vanilla and salt.  Beat until smooth.  Add apples, then mix again.
3. Pour into pastry-lined pie pan.
4. Bake at 450 degrees for 15 minutes.  Reduce heat to 325 degrees and bake 30 minutes.  
5. While the pie is baking, mix crumb topping together with a pastry blender or fork.  After 30 minutes of baking, remove pie from oven.  Sprinkle crumb mixture over pie.  Return to oven and bake at 325 degrees for another 20 minutes.
6. Cool before cutting pie.

Servings: 8. Calories: 289