Sour Cream Apple Pie & Another Award!

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Today, I found 3 apples that needed to be used as soon as possible because they were one step away from being thrown out. I went to allrecipes.com and typed in the ingredients I had on hand and it came up with this recipe. Of course, in Libby fashion and based on the suggestions of other readers, I tweaked the recipe. I've made many apple pies since I have been married and in the process of doing so, I discovered a homemade pie crust that my husband just loves. So I used that pie crust with this recipe. My 3 year old isn't a pie lover, but she absolutely LOVED this one. And who can blame her? It is d-e-l-i-s-h!


Sour Cream Apple Pie

Ingredients:

For the pie itself:
1 unbaked 9 inch pie crust...can use the recipe I use (listed below) or a pre-made one or your own recipe.
1/2 cup of sugar
2 tbsp. all purpose flour
1/8 tsp. salt
1 cup sour cream
1/2 tsp. vanilla extract
1 egg
3 apples, peeled and chopped

For the topping:
1/3 cup sugar
1/3 cup flour
1 tsp. ground cinnamon
A dash of ground nutmeg
1/4 cup chilled butter, diced

Directions:
Preheat oven to 425 degrees. Spray 9 inch pie plate with cooking spray and press pie crust into the pie plate until it covers the bottom and the side.

In a medium bowl, stir together 1/2 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.

Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F and continue baking for 30 minutes more.

While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, dash of nutmeg, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.

After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

Libby's Homemade Pie Crust:
1 and 3/4 cup flour
1/2 tsp. salt
1/2 cup vegetable oil
4 tbsp. cold water
little bowl of milk

Place flour and salt in a bowl. Add oil and mix with fork until it's the size of peas. Add water 1 tbsp. at a time, stirring each time. Divide the dough into two halves. Roll out one of the halves into the size of the pie plate and place in the plate. Freeze and safe the other half for another time.

***Award News***



I received another award from Chaya over at Sweet and Savory Says It All. If any of you get a chance, swing by her blog :) It's full of really great recipes that are not only healthy, but gluten free as well :) Her creativity shines in every post she makes :) Thanks for the award Chaya!

The rule is to choose 10 other bloggers and pass it down to them. Picking 10 isn't easy for me because I enjoy reading everyone's blog. But these are the 10 I have chosen:

1. Queen of The Castle Recipes-Lynn

2. Stirring The Pot-Kim

3. Tide and Thyme(dot)Com-Laura

4. Something New Is Cooking-Michelle

5. My Tasty Treasures-Donna

6. Daily Blue Plate Special-Caroline

7. Alwayz Bakin'-Michele

8. Full Bellies, Happy Kids-Sandra

9. Mommy's Kitchen-Tina

10. The Sister's Cafe

Whew! If any of you get a chance, please go check out every one of these blogs! I promise, you won't regret it :)