Thursday, November 24, 2011

Sour Cream Apple Streusel Pie

Streusel is the name for the crumb-topping typically made with butter, flour and sugar, originating from Germany.   I like to make this pie when I am in the mood for Apple Pie, but want something a little different.  Don't worry, the sour cream doesn't make the pie taste sour at all.  It adds a nice "light" flavor to it, and in my opinion really helps bring out the flavor of the apples. 

1 unbaked 9" pie shell
3-4 C peeled and thinly sliced apples
2 eggs, slightly beaten
1 8oz sour cream
1 C sugar
1 tsp salt

3 Tbsp melted butter
1/4 C packed brown sugar
4 Tbsp flour

Preheat oven to 375. Layer apple slices evenly in pie crust and set aside.  Combine eggs, sour cream, sugar and salt until  mixed well.  Pour over apples in pie plate and using rubber spatula, carefully turn apples to mix well.  Bake 25 minutes.  In the meantime, to make streusel topping use a fork to work the melted butter, sugar and flour together. It should resemble a fine crumb mixture.  After taking pie out of the oven, sprinkle streusel over the top and return to the oven to bake another 20-25 minutes or until set.

Apple Tip:  I like to use half Gala apples and half Granny Smith apples.  I think the combination of the sweet and the tart is perfect for a savory Apple Pie!

Crust Tip:  Because this pie takes a while to bake, you can use strips of foil over your pie crust edges to prevent them from getting too dark.  If you make pie a lot, however, you may want to invest in {{Pampered Chef Pie Crust Shields}}.  I have two of these and I love them.

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