Sour Cream Apple Pie


Crust
1 Tenderflake deep dish crust

Filling
4 Apples (I used 2 Mcintosh and 2 Granny Smith)
1 c. Sour cream
3/4 c. Sugar
1/3 c. All purpose flour
1 Egg
2 tsp Vanilla
1/2 tsp Salt
1 tsp Cinnamon

Topping
2 c. Oats (I used instant)
1 c. Brown sugar
3/4 c. All purpose flour
1 tsp Cinnamon
3/4 c. Chilled unsalted butter, cut into 1/2-inch cubes

Preheat oven to 450°F.

Thaw the frozen crust at room temperature for 10 min.

Topping:
Mix the oats, sugar and flour in a bowl. Add butter and knead the ingredients together until well mixed. Chill in fridge until ready to use.

Filling:
Peel, core and slice apples into half moons.


Combine the sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Stir in the apples.


Spoon the apple mixture into crust. Bake at 450°F for 10 minutes. Reduce oven temperature to 350°F and continue baking for about 40 min. The filling should be slightly puffed and golden brown.


Flatten small chunks of the topping and evenly lay them over the apple filling.


Bake pie for another 20-30 min until the topping is golden brown and crunchy.



My comments:


Sour cream is one of those things that I buy, eat a little bit of and then left forgotten in the fridge until well pass its expiry date. The main reason is that I never know what to do with sour cream aside from making dips. I've tried baking with sour cream several times and the food always turn out fairly well (ie. I didn't screw it up). Determined not to waste my sour cream this time, I searched high and low for an interesting recipe and found what I was looking for on Epicurious - The Sour Cream Apple Pie.

I have to admit that I am not normally a big fan of apple pies because I find them ordinary. I'm more of the exotic-cheesecake-mango-mousse kind of girl. But of course, fancy dessert is for me to buy, not to make; I only pretend to be a baker afterall. So making this apple pie with special topping was a real challenge for me.

The original recipe sounded delicious but I was too lazy to dig out a rolling pin and make my own crust. Also, my hubby is allergic to nuts, so I had to find a topping recipe he could enjoy as well. I did a little tweaking here and there and voila! the Bunny version of the apple pie was born!

I love the apple filling because the sour cream adds a bit of tangy-ness to an otherwise boring filling. The topping didn't "crumble" the way it should but it was still crunchy and super tastey. I think this apple would go wonderfully with vanilla ice-cream and I'd definitely make this again. Next time though, I think I will either reduce the filling and topping recipe by half or divide the recipe into two pie shells. I think my pie was just a little too big and it looked more like an apple mountain than an apple pie. :)

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