Sour Cream Apple Pie

This is the only apple pie that I knew growing up, so it holds fond memories for me. Interestingly enough, I seldom make this one any more but turn more often to a more traditional Apple Pie recipe. I have never encountered this recipe anywhere else but in my mother’s house. The basic recipe is in the tradition of other sour cream pies on this site of cherry and rhubarb. It is a very simple recipe so give it a whirl for something different and delicious.

Credits

A Lois Schertz (my mother) special.

Crust

One single crust 9 inch pie shell.

Filling

8 – 10 tart baking apples
3/4 to 1 cup sugar
Dash salt
2 tablespoons flour
4 oz sour cream
Ground cinnamon

Instructions

Preheat oven to 425 degrees.

Core and pare apples into thin slices. Combine sugar, flour, salt and sour cream. Mix with apples and set aside. Line 9-inch pie plate with pastry. Fill with apple mixture; sprinkle top with cinnamon. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 35 minutes or until filling is visibly bubbling.

Other Considerations

I use McIntosh apples exclusively. However, there are various opinions as to the right variety of apple. The McIntosh blends nicely with the other ingredients and bakes to a chunky sauce consistency. If you like your filling to have more crunch, use another variety. My suggestion is to start with the McIntosh and then experiment.

Sour Cream Apple Pie Ingredients

These are the ingredients that you will need to make this recipe.

Filling

Apples
Sugar
Flour
Salt
Cinnamon
Sour Cream

Crust

One single crust 9 inch pie shell.