Friday, May 16, 2014

Sour Cream Apple Pie

I was in charge of the pies for our recent Easter gathering. I come from a very large family which I love, but pies for 40+ was going to mean a lot of rolling out of pie crust. I opted to adapt a
couple of our very favorite pies to make them company-sized. I chose chilled pies this time since I just think they go well with the warmer Spring weather. Every time I have ever served this sour cream apple pie, it receives rave reviews! It did not disappoint in the larger version. We cut the pieces in squares more like you would a cake. They held together well and tasted fabulous! I've already had requests to make this again for the family get together next month. Whether you need a huge company-sized dessert or single pie, this sour cream apple pie is a great choice.

For a single 9" deep crust pie

1 unbaked 9" pie crust
½ cup sugar
2 Tbsp all-purpose flour
⅛ tsp salt
1 cup sour cream or plain yogurt
½ tsp vanilla
1 egg
3 cups diced apples
⅓ cup sugar
⅓ cup all-purpose flour
1 tsp cinnamon
4 Tbsp butter

For a 10x15 deep dish company-sized pie
(This pan is like a 9x13 cake pan only larger. I think they may sell it as a roasting pan. Mine is glass made by Anchor.)

Roll out pie crust to fit into and up the sides of a 10x15 pan
 2 cups sugar
 ½ cup all-purpose flour
 ½ tsp salt
4 cups sour cream or plain yogurt
2 tsp vanilla
4 eggs
12 cups diced apples
⅔ cup sugar
⅔ cup all-purpose flour
2 tsp cinnamon
½ cup butter

Use your favorite pie crust recipe. Combine sugar, flour, salt, sour cream or plain yogurt, vanilla, and egg. Whisk together until smooth. Stir in the apple dices. Pour into prepared pie crust. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes. While the pie is baking, prepare the topping by combining the ingredients and cutting the butter in until it resembles small crumbs. When the 30 minutes of baking time is complete, sprinkle the topping on the pie and continue to bake for an additional 15 minutes. The pie is done when the topping in lightly browned and the apples are tender. Allow the pie to cool and then chill before serving. Baking times for 10x15 pie: Bake at 425° for 25 minutes then reduce heat to 350° and bake for an additional 40 minutes. Add the topping and continue baking for 15 more minutes. Chill before serving.

We slice the 9" pie into 8 regular triangle pieces, but the 10x15 pan we slice into 35 squares.

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