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Dutch Apple Pie

From The Taste of Home Baking Book (Reiman Media Group, 2007)
Eugenia McQueen, Tampa, Florida
Sour cream adds extra richness to this classic pie's unbeatable crust. A not-too-sweet streusel topping provides the finishing touch.
Print Recipe

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.