You know that when your friend’s smile fills the room as he speaks of his wife’s “sour cream apple pie with a brown sugar crumb topping” that it has got to be good. Dad and I couldn’t wait to try it. My oh my this one really is good, and easy to make too. Big thanks to Jean and George Rosenfeld for sharing with us one of their favorite recipes. (Can you tell it’s apple season here?)
Sour Cream Apple Pie Recipe
As you slice the apples, put them in a bowl and toss them with a little lemon juice or apple cider vinegar. The acidity of the lemon juice or vinegar will help keep the apples from discoloring while you work and will intensify the apple flavor in the pie.
Ingredients
Filling:
- 1 cup sour cream
- 2/3 cup sugar (can easily reduce to 1/2 cup if you like your apple pies a little less sweet)
- 2 Tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices, cut 1/4-inch to a 1/2-inch thick)
- 1 Tbsp lemon juice or apple cider vinegar
- One 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see sour cream pie crust recipe, use half a recipe)
Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup flour
- 1/4 cup butter (1/2 a stick), chilled, cut into cubes
- 1/2 teaspoon cinnamon
Mix together all ingredients until the mixture resembes coarse crumbs. Chill until needed in the recipe.
Read More: Sour Cream Apple Pie
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