The Apple Pie Of My Eye
Hubba! Hubba! One bite into this apple pie sent me back on a flavor adventure into my childhood – a time when apple rocked my world.
My fondest apple memories weren’t necessarily of the fruit itself, but its fruit-inspired kissin’ Cousin – Jolly Rancher Apple Candy. Awe shucks – my eyes would grow wide with these little suckers and my fingers could barely fumble fast enough to frantically tear off the plastic wrapper so I could get down to business.
Several years ago my tongue stumbled upon my first Caramel Apple Pop and these have since become my go-to candy for Halloween trick-or-treaters. These taste like a green apple Jolly Rancher that’s been dipped in rich, lux caramel. Boy howdy! These are way easier to enjoy and I don’t have to be reminded that when it comes to my ability to handmake a caramel apple on a stick I ought to just phone a friend for help (you can read all about that hilarious foodie fail here)!
Back To Pie Basics
This recipe – like others – unassumingly sat tucked away in my Mom’s cookbook. Then this October fall rushed in. This is when Texas temperatures drop into the 90s and we reach for blankets and sweaters to keep us alive. October is a time of year when the eyes and the appetite often turn to the wonderfully warm and woodsy flavors of fall. And sitting right in the middle of it all is the fall apple.
Enjoy the mash-up of apple graced with the south’s favorite sidekick – good ol’ sour cream! Topped with a cinnamon-sugar crumb topping, the remarkable taste is probably one of the earliest sweet ‘n sour ‘n tarty foods I can remember.
Sour cream apple pie – you’re welcome in my stomach any time!
❤ I may not be an apple connoisseur but I do recognize all apples are not created equal when it’s time to bake them. Avoid the ones that get “mushy” – nobody wants those in their pie! I got lucky and picked a granny smith apple which proved to be the perfect pucker-upper for the sour cream pairing! Here’s some southern wisdom about selecting baking apples.
❤ I have a gas oven and it browned my pie a little more than I would have preferred. I used a silicon pie crust shield which will help prevent the edges of your crust from burning.
Total prep: About 75 minutes
for the pie:
1 | pie crust
2 tablespoons | flour
⅛ teaspoon | salt
¾ cup | sugar
1 | cage free egg
1 cup | sour cream
1 teaspoon | vanilla
¼ teaspoon | nutmeg
2 cups | apples, diced (I enjoyed this with the peel on)
for the crumb topping:
⅓ cup | sugar
⅓ cup | flour
1 teaspoon | cinnamon
¼ cup | unsalted butter, melted (tip: my Grandmother “Nanny” insisted on Falfurrias brand butter)
iii. What to do
0. Preheat your oven to 400°F. Meanwhile…
1. Line a 9-inch pie pan with the pastry.
2. In a medium-sized bowl sift together the flour, salt, and sugar.
3. Add the egg, sour cream, vanilla, and nutmeg to the flour mixture. Beat everything into a smooth, thin batter.
4. Stir in the diced apples and coat well.
5. Pour your apple batter into the pastry-lined pie pan.
6. Bake at 400°F for 15 minutes then lower temperature to 350°F and bake for 30 minutes – be careful not to over-bake!
7. Remove the pie from the oven and let it rest while we make our crumb topping.
8. Coarsely mix the four topping ingredients together in a small bowl and sprinkle them over the top of the pie. Lumpy crumbs are good here – there’s no need to pulverize the topping.
9. Raise the oven to 400°F and return the pie to bake 10 minutes to brown.
10. Remove the pie and let it rest. Warm or cold this pie is delicious!
Yield: 8-12 slices of tasty pie
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook