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Apple Pie That Puts Mom to Shame (Sour Cream Apple)

Author/Submitted by:
Servings: 6
Categories: Desserts / Pies & Pastries

    Step 1
    The Crust
3  c  All-purpose flour
1 1/2  c  Crisco
1  t  Salt
1  lg  Egg
1  t  White vinager
5  tb  Whole milk
    Step 2
    The Filling
1  c  Sour cream
1  lg  Egg, lightly beaten
2  ts  Pure vanilla extract
3/4  c  Sugar
1/8  ts  Salt
1/4  c  All-purpose flour
2  lb  Granny Smith Apples, thin
    Step 3
    The Topping
1/3  c  All-purpose
1/4  c  Sugar
1/4  c  Light brown sugar, packed
2 1/2  ts  Ground Cinnamon
3/4  c  Walnuts, chopped
6  tb  Butter, unsalted, chilled
    & cut into pieces

The Pastry Shell With a pastry blender, combine flour, Crisco and the salt until it looks like course meal. In a small bowl, mix the egg, vinegar and milk. Add to the flour mixture mixing only until the dough holds together in a ball. Refrigerate for 1 hour. Roll out on floured wax paper then turn it into a lightly greased pie plate. (This shell freezes well. To bake, prick all over and bake at 400 degrees for 11 minutes). The Filling In a large mixing bowl, combine sour cream, egg, vanilla, sugar, salt and flour, stirring until well blended. Stir in apples. Pour this mixture into an unbaked pastry shell and bake @ 425 for 10 minutes. Reduce the heat to 350 degrees and bake for another 30 minutes. The Topping Combine all topping ingredients, blending until the mixture looks like course meal. Spoon topping over the pie and bake @ 350 degrees for an additional 15-20 minutes or until the filling is bubbly. It may be a little work, but the results are fantastic!!! This pie is from the kitchen of Martha Hickey, my boss. A great lady but don't ever ask if she needs anything from York!!!

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