Dutch Apple Pie
From The Taste of Home Baking Book (Reiman Media Group, 2007)Eugenia McQueen, Tampa, FloridaSour cream adds extra richness to this classic pie's unbeatable crust. A not-too-sweet streusel topping provides the finishing touch.
Ingredients
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- Pinch salt
- 1 egg beaten
- ½ teaspoon vanilla extract
- 1 cup (8 oz) sour cream
- 2 cups chopped peeled tart apples (about 3 medium)
- 1 unbaked pastry shell (9 inches)
Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup packed brown sugar
- 2 tablespoons cold butter
Instructions
- In a large mixing bowl, combine the sugar, flour, and salt. Stir in the egg, vanilla, and sour cream until smooth. Add apples; mix well. Pour into pastry shell. Bake at 375℉ for 15 minutes. Reduce heat to 325℉; bake for 30 minutes.
- For topping, combine flour and sugar in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator.