Cream Apple Pie
Classic sour cream apple pie with a sweet tart shell encasing pre-cooked apples and a sour cream custard, topped with a crispy crumb layer.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
1. cups
sugar (for the crispy topping)
- cup
ground cinnamon
- teaspoon
unsalted butter (melted)
8 tablespoons (1 stick)
Golden Delicious apples (peeled, cored, and sliced)
2 pounds (900 g)
sugar (for the apple filling)
- cup
unsalted butter
4 tablespoons
flour (for the custard sauce)
2 tablespoons
sugar (for the custard sauce)
. cup
large eggs
3
vanilla extract
1 teaspoon
sour cream
¾ cup
piecrust (9-inch (23-cm), unbaked, made from Sweet Tart Dough)
1
baking powder
1 teaspoon
Instructions
1
Step 1
Place a rack in the lowest level of the oven and preheat to 350°F (180°C).
2
Step 2
Make the apple filling: Put the apples, butter, and sugar in a large skillet. Cook over high heat, stirring and tossing, until about half the apples have dissolved, 5 to 7 minutes. Transfer the apple mixture to a bowl to cool.
3
Step 3
Make the custard sauce: Whisk the flour and sugar together in a bowl, then whisk in the eggs, vanilla, and sour cream one at a time.
4
Step 4
Make the crispy topping: Mix the flour, sugar, baking powder, and cinnamon in a medium bowl. Pour in the melted butter and stir until the mixture forms crumbs.
5
Step 5
Fold the cooled apples into the sour cream custard filling and pour into the crust-lined pie pan. Sprinkle the crumbs over the filling.
6
Step 6
Bake the pie until the crust is cooked through, the filling is set, and the crumbs are deep golden brown, 50 to 55 minutes. Cool the pie on a rack.
