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 used a pre-made pie crust for this, however, making it with a homemade pie crust would work just as well. 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!
For the pie itself:
1 unbaked 9 inch pie crust (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
1/2 tsp. lemon juice
4 granny smith 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
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. If using a pre-made crust, follow the directions on the package.
In a medium bowl, stir together 1/2 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg, vanilla, and lemon juice 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.