OK, I will admit that I’ll eat almost anything… if you add sour cream…

I am already an Apple Pie lover, so this wasn’t necessary, but man, it sure looks worth trying! LOL

Tink

*When I dream, I cook and bake like an artist!*

Sour Cream Apple Pie

INGREDIENTS

Apple Layer
3 to 4 cups peeled, sliced Granny Smith apples
1 t. cinnamon
1/4 t. nutmeg
1/8 t. salt

Sour Cream Layer
1 beaten egg
1 cup sour cream
3/4 cup sugar
2 T. flour
1 t. vanilla

Icing
1 tablespoon butter
I teaspoon vanilla
1 tablespoon heavy cream
1/3 to 1/2 cup powdered sugar

Pie Crust (double crust)
3 cups flour
1 teaspoon salt
1 cup chilled shortening
1/2 cup cold butter, cut into 8 pieces
1 egg
1 tablespoon vinegar
5 tablespoons ice water

INSTRUCTIONS

Pie Crusts
STEP 1 – Mix flour and salt.
STEP 2 – Cut butter and shortening into flour until size of beans to small peas.
STEP 3 – Mix egg, vinegar and ice water.
STEP 4 – Add liquids a little at a time, tossing lightly with a fork to bring together.
STEP 5 – Gather into a ball, cover and chill.

When ready to use…
STEP 1 – divide dough into two balls and roll gently into 12 inch circles using a floured rolling pin on a floured board and using as little flour as possible.
STEP 2 – Put one crust in pie pan and chill for a few minutes.

For Sour Cream Apple Pie

Preheat oven to 400 degrees.
STEP 1 – Combine apples, cinnamon, nutmeg and salt.
STEP 2 – Spread in 9 inch pie pan lined with one crust.
STEP 3 – Mix egg, sour cream, 3/4 c. sugar, 2 T. flour, and vanilla.
STEP 4 – Pour over apples in crust.
STEP 5 – Top with second crust and flute edge.
STEP 6 – Cut steam vents in top.
STEP 7 – Bake for 15 minutes, then reduce temperature to 350 degrees and bake for 30-40 minutes longer.
STEP 8 – About 5 or 10 minutes before pie is done, melt butter.
STEP 9 – Remove from heat and whisk In vanilla and heavy cream; sift in the powdered sugar until mixture reaches desired thickness.
STEP 10 – As soon as pie is removed from oven, use pastry brush to generously cover hot pie with icing.
Cool and serve.