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.
- 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
- 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.