Sour Cream Apple Pie

For the sake of Autumn and the fact that I enjoy pie here’s a random apple pie recipe I had on hand. This is a single crust pie (crust only on the bottom) with a crisp as a top layer.

Ingredients:

• 2 tablespoons flour
• 1/8 teaspoon salt
• 3/4 cup sugar
• 1 egg
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 4 cups peeled, cored, and sliced apples
• 9-inch pastry shell

Crumb topping:

• 1/3 cup sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1/4 cup butter

Directions:

Preheat oven to 400 F. In a large bowl sift together flour, salt, and sugar. Add in egg, sour cream, vanilla, and nutmeg. Beat into a smooth, thin batter and stir in the apples. Pour the mixture into the pastry shell and bake for 15 minutes. Reduce oven temperature to 350 F and bake for 30 minutes.

While the pie bakes, prepare the crumb topping. In a small bowl cut the sugar, flour, and cinnamon into the butter. Sprinkle over pie and increase the oven temperature once again to 400 F. Bake about 10 minutes or until golden brown.

What with assorted food related holidays coming up, here’s some advice I have about making a good pie crust.

1. For a flakier pie crust chill the bowl and pastry cutter before using them with the ingredients. A good pie crust is mixed by hand with as little contact as possible. A cold pie crust makes a better texture.
2. Substitute cold milk for water in your favourite crust recipe. The crust will brown evenly.
3. If you’re making your own pie crust, double or triple it and freeze the extra. To do this, shape the dough into a ball and wrap it in plastic. Thaw at room temperature before unwrapping and rolling. (make your own crust with the above recipe and be ready for Thanksgiving!)
4. Use up left over pastry scraps with this awesome recipe: Reroll the dough, spread with butter and sprinkle with a mixture made from equal parts brown sugar, granulated sugar and cinnamon. Cut into squares and roll into little tubes. Bake for 10 minutes at about 350 F.

Go make you some damn pie, now.