Sour Cream Apple Pie Recipe

My husband officially has a plague of sorts.  We call it “Buck Fever” around here.  Buck Fever means every waking second revolves around hunting.  We are in the second weekend of it.  My family doesn’t hunt so this is something I’m adapting to.  Slowly.  Free nights and mornings?  What’s a lonely housewife to do on a Saturday night except to start slicing apples for Sour Cream Apple pie.  Sigh.  While watching storm chasers.  Double sigh.

I will admit that Sour Cream Apple Pie is one of my favorite fall baking traditions.  I’ve made one every year for the past 5 years.  It’s creamy, it’s tart, it has cinnamon, it’s pretty much awesome top to bottom.  I’d like to buy the world a slice of this stuff it’s so good.  Try it.  I know you’ll love it.

Sour Cream Apple Pie 

You can make your own crust (which is always my plan) or buy a pre-made pie crust (which is always what I end up doing).

-Topping-

• 3 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon cinnamon

-Filling-

• 1 1/3 cups sour cream
• 2 teaspoons vanilla extract
• 2 large eggs
• 2/3 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 5 large Granny Smith apples

Preheat the oven to 350 degrees.

Mix up the topping ingredients with a fork or you can use the paddle on your KitchenAid mixer to do the work.  Refrigerate while working up the filling.

Slice the apples thin and put into a bowl.  Mix up the other ingredients and then combine with the apples.  Toss it all together.

Lay the pie crust in the pie dish and pinch the edge. Pour in the apple mixture.

Bake for 1 hr. 15 minutes (longest. wait. ever.).

In theory you are supposed to have enough self control to let it cool completely before serving, but we don’t know how to do that.  Our philosophy is more like this:  Seize the day.  Dig in!

What can we say?  He’s the hunter.  I’m the gatherer.