Sour Cream Apple Pie

This is a recipe from the Christian Family Co-op Cookbook that I got last year when my daughter went to their pre-school. I will not give the lady's name here who submitted the recipe; I don't know if she would want her name listed publicly on a blog. I can say that she is a really great lady who has a very sweet daughter and it was a pleasure to get to know her through the co-op.

I made this yesterday with LOTS of help from my sous-chef/daughter. I made a few slight changes from the original; I added the lemon juice and used pecans instead of walnuts and I made my own crust.

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SOUR CREAM APPLE PIE

Crust:
Pillsbury Ready-Made Deep Dish Pie Crust (there are 2 in a box, you'll only need 1)
(Or make your own homemade crust)

Put pie crust in glass pie dish; this pie is very heavy, foil may be too weak. Do not pre-bake crust. (Unless you are making your own crust; then follow your crust recipe.)

Filling:
5-6 Granny Smith apples
1 cup sour cream
3/4 cup granulated sugar
1/3 cup flour
1 egg
2 tsp. vanilla
1/4 tsp. salt
1 tsp. lemon juice

Preheat oven to 400 degrees. Combine all ingredients, except apples, in a large bowl; set aside. Peel, core and thinly slice apples. Add apples to sour cream mixture and stir well to coat. Pour gently into pie crust. Put dish on a baking sheet to catch drips, then bake for 30 minutes. Make the topping now.

Topping:
1 cup minus 2 tbsp. flour
2/3 cup brown sugar
2/3 cup granulated sugar
5 tsp. cinnamon
1 cup chopped walnuts (or pecans)
3/4 cup butter, chilled and cubed

Mix all ingredients together, adding butter last. Spread over partially baked pie. (This makes A LOT of topping, but trust me, you want to get it all on there!) Place strips of aluminum foil around the edges of the pie crust to prevent burning. Bake pie another 30-40 minutes. Let sit one hour before serving. Serve with vanilla ice cream.
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This was SOOO good despite my tough homemade crust. It was my first attempt at making my own crust (because I forgot to buy one at the store), but it was still edible and actually tastes better today. The recipe looks a little complicated, but it was actually really easy - especially if you have an Apple Peeler/Corer/Slicer from The Pampered Chef. I have no idea how much I paid for it many years ago, and I have only used it a handful of times, but it is indispensable for making any apple dessert! :)

Let's see, what have I been making for dinner lately? Wednesday was Nachos, Thursday was Pork Roast in which I used what was labeled as "boneless pork roast supreme" instead of a tenderloin and it was still great. On Friday we had Salisbury Steak and I added 1 fresh chopped onion, half to the patties and half to the sauce - yum! On Saturday and Sunday we had leftovers because after a week like that the fridge was full!

Tonight I am going to make Spaghetti. The meal plan for the rest of the week is: Chicago Style Hot Dogs, frozen pizza, Breakfast (eggs, potatoes, bacon), and Shepherds Pie. (I really will make the Shepherds Pie someday soon - really).

Happy eating!