Who can resist the allure of a classic apple pie? The warm, comforting aroma of baked apples mingling with cinnamon and nutmeg is familiar and inviting. But what if I told you that I’ve found a way to make this classic dessert even better? Enter the Sour Cream Apple Pie – a dessert that takes the traditional apple pie to a whole new level. This recipe combines the tartness of green apples with the smooth, creamy richness of sour cream for an irresistible twist on a classic favorite. The addition of sour cream to the apple filling results in a pie that’s not too sweet, with a tantalizing tang that will leave you reaching for seconds. What I love most about this recipe is its simplicity. Despite the gourmet flavor profile, this pie is just as easy to make as the original. So why not shake things up a bit and give this delicious twist on the classic apple pie a try? I promise you, it’s a game-changer!
Ingredients
- 1 unbaked 9-inch pie shell
- 3/4 c. granulated sugar
- 1/3 c. all-purpose flour
- 1/4 tsp. each ground nutmeg and salt
- 1 tsp. ground cinnamon
- 1/4 c. butter or margarine, softened
- 3 to 4 large tart green apples, peeled and sliced to make 5 c.
- 1 Tbsp. lemon juice
- 1 c. sour cream
Baking Instructions
- Heat oven to 350°.
- Place pie shell on cookie sheet.
- In medium bowl, combine sugar, flour, spices and salt.
- With pastry blender or two knives, cut butter into sugar mixture until crumbly. Sprinkle 2 tablespoons on bottom of shell.
- Arrange apple slices in overlapping rows in shell.
- Sprinkle each row with a few drops of lemon juice and remaining sugar mixture.
- (Apples will round slightly in pie shell.)
- Bake 25 minutes.
- Spoon and spread sour cream over top.
- Bake 15 minutes longer.
- Makes 1 pie.
Calorie: 400
Total cooking time: 1 hour
Difficulty level: Easy
The Pie Shell Stage Fright
Now, let me tell you about the time I set out to make a Sour Cream Apple Pie. This pie has a reputation, folks. It’s the diva of the dessert world, the Beyoncé of baked goods, if you will. If you’re not careful, its ingredients will throw a tantrum right in your kitchen. So I started with the shell, the unbaked 9-inch pie shell, to be precise. It’s the stage where all our ingredients are going to perform their magic.
The Sugar Rush
Next up was the 3/4 cup granulated sugar. I call this the pie’s pep rally. It gets all the other ingredients hyped up and ready to mingle. Remember, sugar is the life of the party. And what’s a party without some exotic guests? In came the all-purpose flour, ground nutmeg, ground cinnamon and salt. All 1/3 cup, 1/4 tsp., 1 tsp. and 1/4 tsp. respectively. These are the party enthusiasts, ready to mix things up.
The Butter Battle
The butter, oh the butter! It’s like that person who walks into the room and everyone just stops and stares. You know the one. It’s always softened, always relaxed, always 1/4 cup. Cutting it into the sugar mixture, I was reminded of those tough love moments. It’s not always smooth sailing, but boy, does it make the journey interesting. I sprinkled 2 tablespoons on the bottom of the shell, the stage was set!
The Tart Green Apples Tango
Then came the stars of the show – the green apples. These were not just any apples, mind you. They had to be large, tart and peeled. Sliced precisely to make 5 cups. These performers were ready to tango in overlapping rows in the shell. Each row was sprinkled with a few drops of lemon juice and the remaining sugar mixture. You could almost hear the sizzle of their flamenco heels on the shell.
The Oven Incident
Beware, folks, apples will round slightly in the pie shell. You might think they are trying to escape, but don’t panic! It’s just their way of getting comfortable. Into the oven it went, set to a cozy 350°. Just 25 minutes, like a quick power nap before the final act.
The Sour Cream Finale
And then, the grand finale. The sour cream. This wasn’t just any regular sour cream. No, this was 1 cup of pure, unadulterated, creamy decadence. Spooned and spread over the top, it was like the pie’s very own white, fluffy cloud blanket. Back into the oven it went for 15 minutes more.
The Curtain Call
And there you have it, one Sour Cream Apple Pie ready to take a bow. But remember, it’s not just about the final product. It’s about the laughs you had, the mess you made and the lessons you learned along the way. So go forth, my fellow culinary enthusiasts, and let the world be your pie shell!
The Great Sour Cream Apple Pie Saga
There I was, standing in my kitchen, staring at an unbaked 9-inch pie shell. It sat there, full of potential, whispering, “Fill me with deliciousness.” Or maybe that was my stomach talking. Either way, the mission was clear. I was about to make a sour cream apple pie.
A Sweet Beginning
Granulated sugar, all-purpose flour, ground nutmeg, and a dash of salt were the first to join the party. These are the primary ingredients of happiness, right? Well, they are in my world. I combined them in a medium bowl, their powdery textures mingling like old friends at a reunion. My taste buds were already on high alert.
Buttering Up the Situation
Next came the butter. Ah, butter. Is there anything it can’t improve? I think not. With a pastry blender in hand, I felt like a conductor leading an orchestra, blending everything into a perfect harmony of crumbly goodness. Then, I sprinkled 2 tablespoons on the bottom of the shell. I like to think of this as a comfort blanket for the apples.
An Apple a Day Keeps Boredom at Bay
Then came the star of the show – the tart green apples. On days when I start to question the meaning of life, I peel apples. Trust me, it’s therapeutic. As I sliced them, I imagined them practicing their synchronized swimming routine before I arranged them in overlapping rows in the shell. A few drops of lemon juice were added to each row, like a citrusy kiss for good luck.
The Oven Beckons
With the shell filled to the brim, it was time for the oven. Heating to 350°, it opened its maw eagerly, like a hungry dragon. I slid the pie in and set the timer for 25 minutes. And then, I waited. The aroma that filled the house was nothing short of addictive.
The Creamy Climax
After what seemed like an eternity, the timer dinged. Quickly, I spooned and spread sour cream over the top. It was like watching a snowfall on a quiet winter night – beautiful in its simplicity. The pie went back to the oven for 15 more minutes. I could hardly contain my excitement (or my hunger).
Voila! A Masterpiece
And there it was. My sour cream apple pie. The golden-brown crust, the creamy top, the soft, juicy apples underneath – it was a sight to behold. I cut a slice, the crust crumbling under the knife like a sandcastle succumbing to the sea. The first bite was divine, a symphony of flavors playing a sweet tune in my mouth.
The Final Verdict
All in all, this sour cream apple pie saga was full of twists and turns, laughter, and a whole lot of deliciousness. It’s not just about following a recipe; it’s about adding a dash of fun and a sprinkle of humor to the mix. And trust me, the end result is always worth it. So, what’s your next baking saga going to be?
