My Apple Sour Cream Pie Recipe Is Scrumptious

Apple season is the perfect excuse for baking something delectable since apples are at their best price at this time of like my apple sour cream pie. Imagine the goodness of some chopped apples, sour cream, raisins with just a minimum of spices mingling with brown sugar in a pie with a top crust.

The most difficult part about making my pie is peeling and then chopping a few apples. Afterwards, it is just assembly work incorporating all the ingredients and pouring this filling into an unbaked crust.

Though you can use any pie crust that you want, I never steer away from my oil pie crust. Trust me, but this one has never let me down. It is healthier using olive oil or canola oil instead of shortening and is as flaky as can be. Even if you never made a pie crust in your life, this crust is foolproof.

The sour cream provides a subtle balance of sweetness from the raisins in this rich pie that will practically melt in your mouth. In addition, I only used just a small bit of cinnamon and nutmeg against the brown sugar, raisins and sour cream for a unique blending of flavors that nicely enhanced this pie instead of dominating.

The next time that you feel in the mood to bake a pie, I hope that you print out my apple sour cream pie recipe and give it a try. Honestly, I think that you will really love it.

Apple Sour Cream Pie

pastry for a two-crust pie (nine inch) or double my oil pie crust recipe
1 cup of firmly packed light brown sugar
2 teaspoons of flour
1/8 teaspoon of salt
1/4 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1 cup of sour cream
2 ½ cups peeled finely chopped apples
1 cup of raisins

Prepare a double recipe of my oil pie crust or your favorite pastry for a two-crust pie.

Place the bottom crust in a greased nine-inch pie pan.

Next, mix the sugar, flour, salt, cinnamon and nutmeg in a large mixing bowl before adding the sour cream and stirring through until well combined.

Add the finely chopped apples and raisins and mix in to coat.

Pour filling mixture into the prepared unbaked pie shell.

Roll out the remaining dough and place over the top and seal edges, cutting slits to allow the steam to escape.

Bake in a 400-degree oven for 10 minutes before reducing the temperature to 350-degrees for 45 additional minutes or until the apples are tender.

ENJOY!

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Apple Sour Cream Pie

Imagine the goodness of some chopped apples, sour cream, raisins with just a minimum of spices mingling with brown sugar in a pie with a top crust that is delectable is the best way to describe my apple sour cream pie.

Course: Dessert, Snack

Cuisine: American

Keyword: apple sour cream pie, banana cream pie recipes, oil pie crust

Ingredients

• pastry for a two-crust pie nine inch or double my oil pie crust recipe
• 1 cup of firmly packed light brown sugar
• 2 teaspoons of flour
• 1/8 teaspoon of salt
• 1/4 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 1 cup of sour cream
• 2 ½ cups peeled finely chopped apples
• 1 cup of raisins

Instructions

1. Prepare a double recipe of my oil pie crust or your favorite pastry for a two-crust pie.
2. Place the bottom crust in a greased nine-inch pie pan.
3. Next, mix the sugar, flour, salt, cinnamon and nutmeg in a large mixing bowl before adding the sour cream and stirring through until well combined.
4. Add the finely chopped apples and raisins and mix in to coat.
5. Pour filling mixture into the prepared unbaked pie shell.
6. Roll out the remaining dough and place over the top and seal edges, cutting slits to allow the steam to escape.
7. Bake in a 400-degree oven for 10 minutes before reducing the temperature to 350-degrees for 45 additional minutes or until the apples are tender.
8. ENJOY!