While reconstructing my computer disaster from last week, I stumbled upon an old family favorite from Gourmet 11/92. Sour Cream Apple Pie...and this cold winter day just called out for something baked and delicious. Actually, I have used a version of this recipe from way back in the 60's that my Grandmother used to make. She was a terrific baker and bread crafter....guess that is where I didn't fall far from the tree. While I am still practicing the "art of baking", I keep getting better!
I have changed the Gourmet recipe a little. Same basic ingredients but I have found that the crumble topping over-bakes when you follow the directions. I bake the pie for 35 minutes at 350F. convection, then add the topping to finish baking for another 25 to 30 minutes until golden. The full hour just makes the crumble too dark for me. Enjoy!!
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| Ready for the Oven |
@@@@@ Now You're Cooking! Export Format
Sour Cream Apple Pie Gourmet
Pies
1 pie shell, 9 inch, unbaked; chilled
For the topping:
3 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons all-purpose flour
For the filling:
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3 tablespoons all-purpose flour
2 1/4 lb granny smith apples
Prepare pastry shell from your favorite method or Pillsbury ReadiMade crusts in the dairy case work great!. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.
Preheat oven to 350F. Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling. Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of the oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.
Notes: ©Gourmet Magazine Vol 11-92
Yield: makes 1 pie
** Exported from Now You're Cooking! v5.88 **
Hot from the oven...and I don't know if I can wait for it to cool...but maybe that will give me enough time to get to the store for vanilla ice cream before the snow hits tonight!
Sour Cream Apple Pie Gourmet
Pies
1 pie shell, 9 inch, unbaked; chilled
For the topping:
3 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons all-purpose flour
For the filling:
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3 tablespoons all-purpose flour
2 1/4 lb granny smith apples
Prepare pastry shell from your favorite method or Pillsbury ReadiMade crusts in the dairy case work great!. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.
Preheat oven to 350F. Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling. Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of the oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.
Notes: ©Gourmet Magazine Vol 11-92
Yield: makes 1 pie
** Exported from Now You're Cooking! v5.88 **
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| After 35 minutes, the Crumble Topping is Added |
Hot from the oven...and I don't know if I can wait for it to cool...but maybe that will give me enough time to get to the store for vanilla ice cream before the snow hits tonight!
5 comments:
Hoo boy! That pie looks fantastic. I can almost smell it. :-) I had apple pie from the store the other night but it didn't look nearly as good as yours. :-)
I've made lots of apple pies but never one with sour cream. That just adds a level of richness that sounds delicious!
Bill, this really looks delicious. This is my first visit to your blog and I wanted you to know how much I enjoy the food and recipes you feature here. I'll definitely be back. I hope you have a wonderful day. Blessings...Mary
Oh My Gosh, Bill. That pie made my mouth water this morning. It looks so much better than this bowl of cereal I am eating right now.. ha ha ....
Hope you got the ice cream. That would just make it perfect. BUT--I don't know about you, but we didn't get much snow (like they thought we would).. We may have had an inch, and it melted quickly yesterday.
Have a great weekend.
Betsy
There's just something about an apple pie, isn't there? It is certainly one of my favorites! I like the crumble topping too.
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