Loretta's Sour Cream Apple Pie |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From St. Wenceslaus Church cookbook, Tabor, South Dakota. I frequently make this for bake sales and it is always one of the first pies to sell. Ingredients:
9 inches pie crusts |
2/3 cup sugar |
2 tablespoons flour |
1 cup sour cream |
1 egg, beaten |
1/2 teaspoon vanilla |
1/4 teaspoon salt |
2 cups apples, finely chopped |
1/2 cup sugar |
6 tablespoons flour |
1 teaspoon cinnamon |
1/4 cup butter, softened |
Directions:
1. Prebake the 9 inch pie crust for 7 minutes at 350. Let cool.
2. Mix together the 2/3 cup sugar, 2 tablespoons flour, sour cream, beaten egg, vanilla, salt and apples.
3. Put in cooled pie shell.
4. Bake at 375 for 30-40 minutes.
5. While the apple mixture is baking, mix together the 1/2 cup sugar, 6 tablespoons flour, cinnamon and butter until coarse crumbs form. I use my pastry blender to do this.
6. Remove pie from oven at the end of the 30-40 minute baking time.
7. Spread crumb mixture on top and return to oven for 10 minutes longer at 375.
8. Cool and serve.
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