My Oh My It`s Apple Pie

Yesterday morning I was in a pie making mode.  Or more like I had told my husband that I would make one (first mistake) and the second (mistake) was that I bought everything for it.

This is the only pie recipe I make or have tempted to make with outstanding results.  I don't even make the crust.   After been told by  this person that shared the recipe  that she uses store bought crust, I figure I can do it too.  I use the frozen crust at the local grocery store. This is such a fantastic quick yummy dessert, that it`s really all about the apples and not about the crust.    Not even sure if I``ve ever made a pie crust before, pies are not my thing, but this one is so good.

On a side not, I have finished my last shawl this week.  Felt a little weepy wrapping them up, but I know they will be going to good homes. Will post some pictures shortly.

So get your pie plate out and your apples ready and make yourself and family this great recipe:

Sour Cream Apple Pie
Topping
3 tablespoons unsalted butter, softened
1/4 c. plus 2 tablespoons sugar
1 t. cinnamon
2 tablespoons flour
Filling
1 1/3 c. sour cream
2/3 c. sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced

Pie crust (you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I always do) fitted into a deep-dish 9" or 10" pie plate and chilled

To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.

To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.

Spoon the filling into the chilled shell and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.

This is my pie.  So dang proud ot it.

Enjoy yours.

Alice