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?)
Sour Cream Apple Pie with Streusel Topping Recipe
- 1 cup sour cream
- 2/3 cup sugar
- 2 Tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 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 resembes coarse crumbs. Chill until needed in the recipe.
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.
Yield: Serves 8.