Sour cream apple pie. I have never had an apple pie like this before and I have to tell you I was sceptical. Would it be very tart and creamy? Would it be like a custard pie? Would it be really juicy and runny? It turned out to be none of those things. This pie is really divine, there is a slightly sweetened cream filling that surrounds the apples and gives the whole thing a wonderful creaminess without being overly sweet or juicy.
This is also a good time to point out that this pie has to be completely cool for serving so that the filling can set up so it's a great candidate for make ahead and stash in the fridge cooking.
I pretty liberally adapted this recipe to better suit our tastes and here is what I came up with:
Make you pie crust, put it into your pan and crimp the edges.
Peel, core and slice 6 cups of apples. I used 7 medium sized apples, it was a little over 6 cups. Mix it with 1 1/4 cups sour cream, 3/4 cup sugar, 1/2 cup flour, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon almond extract (you could use 2 teaspoons vanilla also), 1 teaspoon cinnamon and 1 egg. Pour into your unbaked pie shell. Place it into a 400 degree oven for 15 minutes. After 15 minutes, turn the oven down to 350 degrees and bake the pie an additional 30 minutes.
After the additional 30 minutes is up, take out the pie and cover it with the crumb mixture. You could use the one that they have or you could use my standard topping for crisps and crumbles: 1 cup flour, 1 cup brown sugar, 6 tablespoons butter and 1 teaspoon cinnamon. Mix it all together and crumble onto the pie. Place the pie back in the oven for 2025 minutes more, or until the apples are to your desired tenderness.
There it is. Let it cool on a wire rack and refrigerate the leftovers or bake 1-2 days ahead and refrigerate. Bring back to room temperature before serving.
How good does THAT look??