This is one of my favorites. Of course, the sour cream Dutch apple pie from the Hoosier Mama Pie Company cookbook is also very nice
SOUR CREAM APPLE PIE
from "Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book"
Makes 8 to 10 servings
INGREDIENTS
Apple Filling
1 basic pie crust
3 to 4 tart apples, peeled, cored, and cut into 1/4-inch-thick slices (4 cups)
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup (lightly packed) light brown sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/4 cup golden raisins
1 tablespoon all-purpose flour
Sour Cream Topping
1 1/4 cups sour cream
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
Sugar Nut Topping
3/4 cup chopped pecans
2 tablespoons unsalted butter, melted
1/4 cup (lightly packed) light brown sugar
PREPARATION
1. Preheat the oven to 375° F.
2. Toss the apples with the melted butter in a large bowl. Add the brown sugar, lemon juice, lemon zest, raisins, and flour; stir to coat the apple slices.
3. Scoop the apples into the crust.
4. Bake the pie on the center oven rack for 30 minutes.
5. Meanwhile whisk together in a medium-size bowl the sour cream, eggs, granulated sugar, and vanilla for the topping.
6. After the pie has baked for 30 minutes, pour the sour cream mixture over the apples. Continue baking until the topping is set, 30 to 35 minutes.
7. Meanwhile make the sugar nut topping by tossing the pecans, melted butter, and brown sugar in a small bowl with a wooden spoon.
8. Crumble the topping over the pie (it will not cover the whole surface) and continue baking until the topping bubbles, about 10 minutes. Don't worry if the sour cream topping rises up; it will fall when you take it out of the oven.
9. Remove the pie from the oven and cool it on a rack
Email a copy of this recipe on the day of delivery! Estimated Total:
Save Recipe As List Add All Items On Page
Excerpted from ROSIE'S BAKERY ALL-BUTTER, FRESH CREAM, SUGAR-PACKED, NO-HOLDS-BARRED BAKING BOOK copyright © 1991 Judy Rosenberg.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.