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Apple Sour Cream Pie

By Sarah Fritschner from September 2014 Issue

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Apple Sour Cream Pie

 

 

 

The apple of your eye

1. To find the closest apple orchard to you, check out the Orange Pippin Orchards Directory.

2. Substitute grated apple for carrot in carrot cake to make a delicious apple spice cake.

3. Apple butter is easy to make in a slow cooker. Using your favorite apple butter recipe, add all the ingredients and leave the top off the cooker. The water evaporates slowly and the apples are less likely to stick and burn.

Ingredients

Pastry for a two-crust pie
1 egg
2/3 C sour cream
1/2 C sugar, divided
3 Tbsp all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
5-6 Cups peeled, sliced apples
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 C chopped walnuts or pecans, optional
2 or 3 Tbsp milk or cream

Servings 8

Preheat oven: 350°

Spray a 9-inch pie pan with cooking spray and line with pastry. Heat oven to 350°. Beat egg in a medium bowl. Add sour cream, 1/4 cup sugar, flour, vanilla, and salt. Stir to blend. Add apples and stir to coat. Spoon into pie pan. Combine remaining sugar, brown sugar, cinnamon, nutmeg, and nuts and sprinkle over apples. Cover with pie pastry and pinch crusts to seal. Brush with milk to promote oven browning, and sprinkle with a little sugar if desired.

Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about an hour. Serve warm or at room temperature.