Because Nothing Fortifies You for Packing Like Pie
My strivings in the kitchen these days are to do as little as possible, preferably with what we have, so that I don’t have to take it with me or feel guilty about throwing it away. And, so, since I found a pie pastry in the freezer and since Granny Smith apples looked good at Sam’s and since my sweet, fun-to-cook-for 8 year old has been asking for it, we had apple pie. I know, seasonally, berry pie just says “middle of July” more than apple pie does. But he wanted apple and so apple he got. His daddy was happy about it, too.
Sour Cream Apple Pie
1 pie pastry, homemade or storebought works, too
2 cups peeled, cored, sliced apples
3/4 cup sugar
2 T flour
1/2 t. salt
1 cup sour cream
1 egg, lightly beaten
1 t. vanilla extract
1/3 cup sugar
1/3 cup flour
1 t. cinnamon
1/4 cup butter, softened
Preheat oven to 400 degrees.
Put pie pastry in pie plate. In a medium bowl, combine the ingredients for the pie filling in the order listed, stirring in between adding each ingredient to mix well. Pour the pie filling in the pastry.
Bake the pie at 400 for 15 minutes. After 15 minutes, lower the oven temperature to 325. Cover the pastry to prevent excessive browning of the crust. Bake for an additional 25-30 minutes. Meanwhile, stir the topping mixture together. After the pie has baked for the additional 25-30 minutes, take it out of the oven and carefully spread/sprinkle it with the topping. Return it to the oven for 10 minutes. Cool and eat.