Rich and Tangy Apple Crumb Pie
I recently hosted blogger Piera Jolly on the Personal Creations blog to share her favorite recipes. The winning pick was her Apple Crumb Pie, which adds the unique touch of sour cream to a traditional favorite. The sour cream adds a rich and tangy flavor you won't find in grandma's classic recipe!
Pictures and original recipe posted here.
- 1 9-inch Pie Dough
- .5 Cup flour
- .5 Cup brown sugar
- .5 Cup butter
- 1 Teaspoon cinnamon
- .25 Teaspoon salt
- .5 Cup white sugar
- .75 Cup granulated sugar
- .5 Teaspoon ground cinnamon
- 1 Pinch of salt
- 8 Ounces sour cream
- 3 Pounds Granny Smith or Golden Delicious Apples
- 2 Teaspoons pure vanilla extract
- 3 Tablespoons corn starch
1 Prepared 9-inch Pie Dough (homemade or store-bought is fine)
- 1/2 cup flour
- 1/2 cup white sugar
- 1/2 brown sugar
- 1/2 cup of butter
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 3 Tbsp corn starch
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 8 ounces sour cream
- 2 tsp pure vanilla extract
- 3 pounds Granny Smith or Golden Delicious Apples (about 7-8 apples), peeled, cored, and sliced into 1/4-inch wedges
Homemade or store-bought crust will work for this recipe. I typically buy a prepared crust simply to save time.
1. Preheat oven to 400 degrees.
2. Roll out pie dough and line 9-inch pie plate. Freeze for at 15-20 minutes to firm dough.
3. Prepare crumb topping by combining sugars, cinnamon, flour and salt. Cut in butter using a pastry cutter or two knives until mixture resembles large peas. With hands, press topping together to form large clumps. Refrigerate until ready to use.
4a. Peel, core, and slice apples into 1/4-inch wedges.
4b. 4. In a large bowl, whisk together sugar, cornstarch, cinnamon and salt. Add apples and toss to evenly combine.
5. Add sour cream and vanilla to apple mixture and toss well to coat evenly.
6. Spoon apple mixture into chilled crust.
7. Sprinkle top of apple mixture with crumb topping.
8. Place pie on foil-lined baking sheet to catch and overflow during baking. Bake pie for 1 hour. Then, turn oven down to 350 degrees and bake for another 35-45 minutes or until the filling in the center is bubbling.
If needed, you can loosely cover pie with aluminum foil towards the end of cooking to prevent over browning.