Mama’s Sour Cream Apple Pie

6 Sep

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I preface this post that it may indeed be double-post Saturday. We’re enjoying a relaxing Saturday watching football, reading, cooking/baking (ok, that’s just me and not my husband) and all in all, decompressing from the week. So enjoy this post and be excited as I hope to have another post coming along to follow it!

I am in that mindset of late summer, where I’m starting to really crave fall. Not to be confused with wishing for snow, I’m simply ready for crisp weather, apple picking, cozy comfort foods and watching the leaves change. Sigh. Fall is the BEST.

However, I know fall weather will quickly become snow and then I’ll be wondering why on earth I didn’t cherish the last few weeks of summer. So, I’m going to do my best to enjoy what’s left of the hot and humid sunshine. In the meantime, I’m going to start in on some of my fall favorite foods. Luke and I are sipping Pumpkin Spice Dunkin Donut coffee (which he had the fantastic idea to sprinkle with pumpkin pie spice and nutmeg. Gosh, I love that guy) and are planning on making a big batch of his mama’s chili with some Bacon Beer Cornbread (um, right?!) tomorrow to celebrate fall in food form. Yes, we’re early but heck, fall foods are so tasty.

(How many more times can I use fall in this post?!)

Now, the classic that I must share with you today to kickstart fall foods is from MY mama – it’s her recipe for Sour Cream Apple Pie!

This is a pie that I remember eating as a little kid, loving the crumbly sweet bits on top and the creamy, tangy apple filling. It’s a slight twist on a classic apple pie, but in the very best way. This pie doesn’t take a lot of time and you can easily whip one up for any occasion! Luke and I made it when we had my parents up for dinner a few weeks back, and it was a hit! We even got to enjoy a few slices as leftovers and I can tell you, this pie is just as good a few days after the fact.

Note – This pie is always best served warm and with some melty, sweet vanilla ice cream. Just trust me.

Ingredients:

Pie:

  • 1 refrigerated pie crust (because I just didn’t have time or energy to make from scratch, and the store ones taste just as delicious to me. Your choice!)
  • 3/4 cup of sugar
  • 2 Tbsp flour
  • 1 cup sour cream
  • 1 egg, beaten
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2-3 cups (or more!) of chopped apples (any kind of sweeter apple will do)

Crumble Topping:

  • 1/2 cup of brown sugar
  • 6 Tbsp flour
  • 1 tsp cinnamon (I like cinnamon so tend to be very liberal with my 1 tsp)
  • 1/4 cup of cold butter, chopped

How to Make:

First things first, prep your pie crust. Bake as directed for one pie crust filled pie and let it cool. Optional: stare at it and dream about the finished pie (is it just me that does this?!)

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Next, combine all of your pie filling ingredients. Yup. Just combine it all. Told you it was simple!

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Pour the whole shebang into the cooled pie crust…

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…and bake at 350 degrees for 30 min, or slightly less if needed. Key thing here is to make sure the pie filling is almost set.

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While your pie is baking you can make the BEST PART – the crumbly delicious topping. (I remember picking this part off of my pie as a kid, and being devastated when it was all gone.)

To make the crumble topping, combine the brown sugar, flour and cinnamon in a bowl and then add in the chopped up butter. Using your fingers, work the butter into the dry ingredients until it’s crumbly. You don’t want the butter so warm that it becomes mashed in with the dry ingredients so really try to maintain crumbles and not mush. (Apologies for no pictures, fail. Fail.Β Fail. But trust me, it’s really easy to do and it looks like delicious sugary crumbles if you’re doing it right.)

Spread the topping evenly across the top of the pie (snagging some bits to taste, you know, to make sure it tastes as good as it looks) and bake the pie for 10-20 more minutes, watching for the top to JUST get browned.

Take it out, let it cool a bit and then serve warm with heaping scoops of your favorite vanilla ice cream. (Any ice cream will do, Edy’s was the choice of the ice cream selector in our family – Luke.)

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NOM nom nom nom….

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Close your eyes, take a big bite and savor that tangy mix of sour cream and apples, sweet brown sugar and melty ice cream.

Sigh. SO GOOD.

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One Response to “Mama’s Sour Cream Apple Pie”

Trackbacks/Pingbacks

  1. Tomato Pesto Pie | Spatulas & Buttons - September 7, 2014

    […] we had plethora of tomatoes around the apartment and a pie crust (left from the recently made Sour Cream Apple Pie) – my mind went to this Pinterest pin, from so long […]

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