A few days ago, my new friend and new-to-me blogger, Amanda of Amanda’s Cookin’ asked me if I’d be interested in helping her out with a little project. She’s been given the arduous task of helping someone re-design and improve their websites and collections of recipes. The two sites are aliciasrecipes.com and anniesrecipes.com, and the idea was to look through the sites and pick at least one recipe to try, give feedback on and take a photo of. When I saw that Annie’s Recipes featured a collection of Amish recipes, you know I was all over that one! It also didn’t take me long to hone in on one in particular- a recipe for Sour Cream Apple Pie. I have bushels of apples from apple picking, and I have cartons of sour cream from over-buying. Anything that would combine the two would be a welcome experiment in my kitchen. I’ve always wanted to make a sour cream pie, so I set to work right away, beginning with pulling a frozen wheel of pie dough from the freezer.
This pie filling came together almost too easy. Sour cream, an egg, sugar, flour, salt and vanilla blended together beautifully before chopped apples were folded in. This mixture went into the pie crust and straight into the hot oven where it baked away nicely. Halfway through baking a streusel topping is added to add some crunch and interest to the pie. (And you know I was all over the idea of adding streusel!) As difficult as it was for me to wait, I waited until this pie completely cooled before slicing myself a wedge and diving into creamy appley goodness.
The sour cream was an excellent base for a custard pie. It gave a nice tang that complimented the sweet apples beautifully. It had a luxurious texture, and overall it reminded me a lot of my favorite Buttermilk Apple Pie, although I dare say, this one had a little more depth to it. The only change I would make to this pie in the future is that I think I would prefer adding a half teaspoon of cinnamon to the custard- in addition to the cinnamon in the streusel. Overall though, this is a real keeper. It was spectacularly easy, and with a ready-made crust, the only real work was chopping the apples. This Amish Sour Cream and Apple Pie held its own as well, as it needed no whipped cream, no ice cream for accompaniment. It was a perfect slice of pie, and I will definitely be repeating this one. Thanks Annie!
If you think you’d like to enter this fun contest, you can click on the icon over in my sidebar, or click here to see the instructions over at Amanda’s Cookin’.
Amish Sour Cream Apple Pie
|1 c. sour cream
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
2-1/2 c. diced apples, peeled
1 unbaked 9-inch pie crust
|Beat cream and egg together. Add flour, sugar, salt and vanilla. Mix until smooth. Stir in apples. Bake at 400 degrees for 25 minutes. Remove from oven and spread with crumb topping. Bake 20 more minutes. CRUMB TOPPING: 1/2 c. brown sugar 1/4 c. butter 1/3 c. flour 1 tsp. cinnamon Mix until crumbly.|