Everyone I know drinks coffee. Sometimes I feel like the odd man out because it’s not my cup of tea (get it? HA!) but because I was hosting a Spring brunch for a few people, serving coffee and a light lunch, I needed a tasty dessert too. I remember seeing this little ol’ lady and her husband in the mercantile in Channing, TX; they always had coffee and apple pie. I decided that I wanted to serve apple pie at my brunch but something a little more creative than the standard deep dish apple pie and that’s when I stumbled upon this very delicious apple pie over at Simply Recipes. There are wonderful recipes over there and this was no exception. Even my husband who is not fond of apple pie, loved it!!
You need to begin with a pie crust. I made my pie crust from scratch but you could buy one if that’s your thing. I added notes at the bottom of what I’d change for when I make it again.
Recipe: Sour Cream Apple Pie with Streusel Crumble Topping
- 1 cup sour cream
- 2/3 cup sugar
- 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)
- 1 9″ unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes Topping
- 1/2 cup brown sugar, packed
- 1/3 cup flour
- 1/4 cup butter, room temperature
- 1/2 teaspoon cinnamon
Mix together all topping ingredients until the mixture resembles coarse crumbs. Chill until needed in the recipe.
- Preheat oven to 400°F.
- Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.
- Put filling into a pie shell and bake at 400 degrees initially for 25 min.
- Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes. Let cool for a hour before serving. Serves 8.
I recommend that you wait until the last possible second to make the crumble topping because either I did mine wrong or the longer it sits, the more it became soft and mushy and not so crumbly. I also think I used too much apple and should have layered them neatly for a smoother cut. I would also cut my slices thinner so that they are less crunchy.
Microformatting by hRecipe.