Sour Cream Apple Pie
Author: 
 
Ingredients
  • PIE CRUST:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold shortening
  • ¼ cup very cold milk
  • 1 tablespoon vodka (or vinegar, if preferred)
  • PIE FILLING:
  • 2 tablespoons flour
  • ¾ cup sugar
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 egg, lightly beaten
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 4 cups apples, peeled and thinly sliced (I like to use Granny Smith apples )
  • STREUSEL:
  • ½ cup sugar
  • ⅓ cup flour
  • 1 teaspoon cinnamon
  • ¼ cup butter, melted
Instructions
  1. CRUST: In a medium bowl, combine flour and salt. Cut in the shortening, using a pastry blender, until there are no lumps larger than peas.
  2. Combine milk and vodka (or vinegar) and add, tossing with a fork (or your fingers) until it holds together. Roll out a crust a little bigger than your pan, and ease it into the pan, crimping the edges. Use a small cookie cutter to cut shapes to decorate the edge of the crust, if desired. (I like to brush the shapes with a little melted butter and sprinkle with cinnamon sugar before adding. I bake a few separately to decorate the top of the baked pie, too.)
  3. Preheat oven to 400 F. For filling: mix flour, sugar, salt, and nutmeg in large bowl.
  4. Mix together egg, sour cream, vanilla, and apples. Stir into flour mixture and spoon into pie shell. Mix together ingredients for crumb topping and set aside.
  5. Bake pie at 400 F for 15 minutes. Reduce temperature to 350 F for 30 minutes. Remove pie from oven and sprinkle with all the prepared crumb topping. Return to oven for 15 minutes.
  6. Enjoy warm, with a scoop of vanilla ice cream!
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8062