We are surrounded by fruit orchards where we live and at this time of year the trees are literally dripping with apples. I didn't really appreciate the variety of apples there were until we lived in South Florida and all that was available were Red Delicious and Granny Smith. You haven't lived until you have bitten into a Honey Crisp apple! What sweet, juicy goodness. Anyway, since we are in the middle of apple season, I thought I would share another recipe with you. This time for Sour Cream Apple Pie. I managed to get a shot of a piece before it got eaten the other day.
We ate ours still slightly warm because we just couldn't stand it anymore, lol. I actually like it best that way. Since this is another keeper recipe, I went ahead and made up a recipe card.
I sewed on a scrap of Cosmo Cricket paper and topped it with a pie stamp from Anna Wight's Harvest Blessing set. Card stock is real red, old olive and Neenah Classic cream. Coloring with Copics. A tip I learned from one of the Dirty Dozen gals in Sunday's Dirty Dinners challenge was to put your recipe cards in a clear envie so they don't get ruined with use. Boy was that a "duh" moment for me! I plan to do exactly that.
Sour Cream Apple Pie
1 pie crust
1 cup sour cream
3/4 cup sugar
2 T flour
1/4 tsp salt
1 tsp vanilla
2 1/2 cups chopped, peeled apples
Crumb Topping: mix 3/4 c flour, 1/4 c sugar, 1/4 cup brown sugar and 1/3 cup butter until small crumbs form (food processor works well).
Preheat oven to 400°. Line pie plate with crust. Beat sour cream and egg together. Add flour, sugar, salt and vanilla; mix until smooth. Stir in apples and pour over crust. Bake for 25 minutes. Remove pie from oven, sprinkle with crumb topping, bake 20 more minutes.
Yields: 1 delicious pie!
Hope you have a fabulous day! I appreciate you stopping by my blog.