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Sour Cream Apple Pie
An American classic with a delicious twist!
Recipe chef is Becky Henckel, Pastry Chef at The Rhett House Inn in Beaufort, South Carolina
Recipe courtesy of The Rhett House Inn
Recipe courtesy of The Rhett House Inn
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Prep Time : 20 Minutes Cook Time : 1 Hour Yield : 6 - 8 Servings |
Ingredients
- Filling:
- 2 tbs. flour
- Pinch of salt
- 1/2 c. plus 3 tbs. sugar
- 1/4 tsp. nutmeg
- 1 egg
- 1 c. sour cream
- 1 tsp. vanilla extract
- 4 large Granny Smith apples, peeled, cored, and sliced
- Topping:
- 2/3 c. brown sugar
- 2/3 c. flour
- 2 tsp. cinnamon
- 1/4 stick butter, firm
Preparation
Filling:
Stir together the flour, salt, sugar, and nutmeg. In a separate bowl, mix together the eggs, sour cream, and vanilla. Add dry mixture to the sour cream mixture. Fold in the apples and stir to coat. Place the filling in an unbaked pie shell and bake at 375 degrees for 40 - 45 minutes or until firm.
While baking, make topping by mixing brown sugar, flour and cinnamon together. Grate in butter and mix until crumbly.
Remove pie from oven and add topping. Return to oven and bake for 10 - 12 minutes more.
Stir together the flour, salt, sugar, and nutmeg. In a separate bowl, mix together the eggs, sour cream, and vanilla. Add dry mixture to the sour cream mixture. Fold in the apples and stir to coat. Place the filling in an unbaked pie shell and bake at 375 degrees for 40 - 45 minutes or until firm.
While baking, make topping by mixing brown sugar, flour and cinnamon together. Grate in butter and mix until crumbly.
Remove pie from oven and add topping. Return to oven and bake for 10 - 12 minutes more.
