Sunday, December 25, 2016

Dutch Sour Cream Apple Pie--To Die For!

Dutch Sour Cream Apple Pie  
[The "Dutch" in this title may very well have been an affectation of my grandmother, who always claimed we were Dutch in our Ancestry, but we have No Dutch heritage at least back to the mid-1400's that I've ever been able to discover.]


1 9" pie shell


3/4 Cup organic pure Cane Sugar
2 Tbsp all-purpose unbleached Flour
1/8 tsp Kosher Salt
8 oz. (1 Cup) Sour Cream
1/2 Tsp Vanilla extract
3-4 (I used 3 1/2 and ate the other 1/2) Granny Smith, Braeburn or other tart Apple.  I actually prefer McIntosh, but they are seasonal and regional when and where you can get them and they are smaller so you might need all 4 or a little more.


1/3 Cup organic pure Cane Sugar
1/3 Cup all-purpose unbleached Flour
1 tsp ground Cinnamon
1/2 Cup chopped Walnuts
1/2 stick (4 Tbsp) Butter

It had been a few years since I made this pie and so I consulted some online sources and then decided to follow the one at for the baking part.  I'd never done it this way before, but it worked beautifully, if a bit more complicatedly.

1) Preheat the oven to 425 degrees F (220 degrees C). Press the piecrust into and up the sides of a 9 inch pie plate.
2) In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
3) Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.

4) After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.  I didn't end up chilling it first, but this a good idea to let the "custard" really set.  But you can see from the picture that it was solid enough to remove without chilling.  And the flavor is amazing.

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