To know me is to know that in my world of pie, there is really only one pie — the golden lady, the duchess, the dowager queen — please allow me to introduce, once again: The Sour Cream Apple Pie.
[Pauses for roar of applause.]
This pie is the greatest. It's buttery, it's cinnamon-y, it's crusty, it's creamy, and of course it's apple-y. It's easy, it's fast, it smells amazing, and I don't know that I've ever served it without having it receiving curtsies or salutes. It just happens.
This recipe was first given to me by my friend Kristin Swanson, and I think she got it from Bon Appetit magazine, over fifteen years ago now. Andy and I have made it probably thirty or forty times by now, and we try to put it together several times each fall. If one person does the apples and the other does the topping and filling, you can have it put together in fifteen minutes. This is its creamy filling, being mixed. I used raw sugar, and that takes a bit longer to dissolve, but don't you love the way it looks, those golden freckles?
Sour Cream Apple Pie
3 tablespoons unsalted butter, softened
1/4 c. plus 2 tablespoons sugar
1 t. cinnamon
2 tablespoons flour
1 1/3 c. sour cream
2/3 c. sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced
Pie crust (you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I always do) fitted into a deep-dish 9" or 10" pie plate and chilled
To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.
To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.
Spoon the filling into the chilled shell and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely. Dig it.
I hope the pie will keep you good company while I take a little break here! Andy has next week off so we are going to hang out, do some stuff, see some sights, have some fun, and finish eating this.
See you soon!!!