Today, I have a wonderful recipe that I want to share with you for my Apple Cream Pie. Unlike a traditional apple pie that is brimming with apples and spices, this tasty version has an unusual ingredient of sour cream added to the mix along with a pastry-like crumb topping instead of a normal top crust.
You’ll find that the sour cream gives those apples and spices a luscious texture and such delectable flavor that you’ll fail to understand why you never tried sour cream before with your fruit pies.
As always, I do hope that you will use my oil-pie crust for this recipe. Honestly, it is foolproof despite the oily ball you will form. It is the easiest, flakiest, and simply the best pastry recipe that you will ever want for dessert crusts, pot pies, or even quiche.
My Apple Cream Pie
1 cup of sour cream
2 tablespoons of flour
3/4 cup of sugar
1/4 teaspoon of salt
1-1/2 teaspoons of vanilla extract
1 large egg
3 cups of diced tart apples
½ teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
one 9″ pie crust or one recipe of my oil-pie crust
1/3 cup of flour
½ cup of firmly packed brown sugar (light or dark)
1/4 teaspoon of ground cinnamon
1/4 cup of butter
Mix the sour cream, flour, sugar, cinnamon, nutmeg, salt together first and then add the egg and vanilla and combine thoroughly.
Stir in the apples to the mixture next and mix through.
Pour the ingredients into the pie crust and bake in a 400-degree oven for about 25 minutes.
While the pie is baking, prepare the topping as you would a shortening type pastry by rolling the ingredients together with your hands to form large crumbs.
When you take the pie out, sprinkle the topping mixture over it and return to the oven and continue baking for about 15 more minutes.