Ingredients Jump to Instructions ↓

  1. Pie

  2. 22 oz 625g Tart apples

  3. 1 1/2 cups 297g / 10oz Sugar

  4. 1/4 cup 15g / 1/2oz Flour

  5. 3 cups 711ml Sour cream

  6. 2 Eggs - beaten

  7. 1 teaspoon 5ml Vanilla

  8. 2 Pastry shells - deep-dish, about - 9 inches wide

  9. Topping

  10. 1 1/8 cups 222g / 7.8oz Sugar

  11. 3/4 cup 46g / 1.6oz Flour

  12. 1 1/2 teaspoons 7 1/2ml Cinnamon

  13. 1/2 cup 99g / 3 1/2oz Butter

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400F In a large bowl, combine the sugar, flour, sour cream, eggs and vanilla into a smooth mixture.

  2. Core, peel and chop the apples. Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender. Drain apples and add to the mixture.

  3. Pour into two 9-inch pastry shells.

  4. Bake at 400F for 30 minutes.

  5. While pies are baking, crumble topping ingredients into a bowl and mix with a pastry cutter or two knives. Remove pies from oven and cover with topping recipe. Put pies under broiler for 1 to 2 minutes until the topping begins to bubble.

  6. Don't take your eyes off the pies while they're under the broiler. A moment's inattention can mean burned pie! NOTES:

  7. * Apple pie with sour cream goodness -- This recipe came from my wife's boss, Dick Dolan, the editor of the "Hewlett Packard Journal". It is sinfully delicious and never lasts very long, even if you don't have help eating it! * If there is any pie left over, the remainder should be refrigerated.


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