Tag Archives: apple pie

Sour Cream Apple Pie

Sour Cream Apple Pie
I liked this pie much beter than the honey/apple pie I made last week. Keep this pie chilled, as there is…sour cream…in it, and you don’t want that to go bad.

Filling

  • 2 Tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 cups granny smith apples,peeled and cubed
  • 1 9-inch uncooked pie shell

Topping

  • 1/3 cup raw sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 2 Tablespoons butter
  • 1/4 cup chopped walnuts

Pre-heat over to 400 degrees F.

Make the topping first by combining 1/3 cup of raw sugar, 1/3 cup of flour and cinnamon. Cut in 2 Tablespoons of butter, combining them in the sugar/flour mixture, giving the appearance of little pebbles. Add the walnuts, coating them as well. Set aside topping in the refrigerator.

In a medium size mixing bowl, stir together 2 tablespoons flour, salt, 3/4 cup of white sugar, and nutmeg. Set aside.

In a seperate mixing bowl, combine egg, sour cream and vanilla,mixing them together quite well. Add egg mixture to the dry ingredients, and stir. Add apples and coat thoroughly with the sour cream mixture. Pour everything into the 9-inch unbaked pie shell.

Place pie in pre-heated oven and bake for 15 minutes. Reduce the oven temperature to 350 degrees F and allow pie to bake another 30 minutes.

Remove the pie from the oven, and place on counter. Increase temperature of oven back to 400 degrees F.

Take the topping from the refrigerator and dust liberally on top of pie. Place pie back in oven and bake for 10 more minutes. Remove from oven and allow to cool.

Serves 8


Honey Apple Pie (v. 1.0)

honey apple pieI was disapointed by this recipe. Oh, it’s not bad…but it requires one to remove a fair amount of liquid (honey/apple/sherry syrup) after you are done baking the pie. I’m not sure that’s the best way to make a pie. But if you remove the syrup (I used a baster), it’s not bad, and you can use the syrup ontop of the pie (and ice cream…yum!!)

The crust…well, use your best pie crust recipe. Mine was…eh.

  • 2 uncooked pie crusts (use your best recipe
  • 3 granny Smith apples sliced
  • 1 Golden Delicious apple, sliced
  • 2 Tablespoons flour
  • 2 teaspoons cinnamon
  • 2 cups clover honey
  • 2 Tablspoons sherry
  • egg white
  • 1 Tablespoon granulated sugar

Pre-heat the oven to 350 F.

In a 10 inch pie pan, place your first pie crust, fitting it firmly in to the pan. Dust the raw crust with a smattering of flour.

Mix the sliced apples, and place on layer of apples on the bottom of the pie crust. Top with one Tablespoon of flour and one teaspoon of cinnamon. Layer the rest of apples on top of the previous one. Top with flour and cinnamon.

Mix the honey and sherry and pour over apples. Cover apples with second raw pie crust and pinch the edges together. Slice holes into pie crust. Brush with egg whites and dust with Tablespoon of sugar.