Sour Cream Apple Pie
Everyone has their own family traditions when it comes to the holidays. For my family, our holidays are centered around the food. Lots of food, and that can be a huge production. There is a famous incident where an aunt tried to change the typical Thanksgiving meal to all appetizers. That’s right, no turkey. No mashed potatoes. Just appetizers. Let’s just say, there was a huge revolt and the scheme was never attempted again.
We may try a new dish or two each year but there is a whole long list of dishes that never change. One such dish is the Sour Cream Apple Pie. It’s one of several desserts that is made each year for Thanksgiving but is by far the best one to eat for breakfast the next day. I secretly pray that my family picks the chocolate pecan pie, the pumpkin pie or the lemon meringue pie after dinner, wanting to ensure that my breakfast is safe. There’s something just magical about adding Tillamook Premium Sour Cream to the apple filling. The sour cream transforms the inside of the pie into a silky smooth, rich center. I promise, it’s the best dessert or breakfast pie our there!
1 unbaked pie crust
1 cup Tillamook Premium Sour Cream
2 teaspoons lemon juice
1 tablespoon flour
4½ cups peeled and chopped green apples
¾ cup sugar
⅔ cup flour
1 teaspoon cinnamon
¾ cup room temperature Tillamook Salted Butter
Preheat your oven to 375 degrees. Combine the sour cream, egg, lemon juice, and 1 tablespoon of flour in a large bowl. Toss the chopped and peeled apples with the sour cream mixture, ensuring that all the apples are coated. Pour the sour cream and apple mixture into the pie crust.
In an electric mixer fitted with a paddle attachment, combine the sugar, ⅔ cup flour, cinnamon, and butter. This mixture will become your topping. Take about a tablespoon of the butter and sugar mixture at a time and form a small flattened tile in the palm of your hand. Place each tile of sugar on top of the pie, overlapping so that at the end, the pie is covered by the sugar mixture. You can use your hands to manipulate the mixture over the pie so it is all smoothly covered. Place pie in the oven and for about 1 hour or until the pie is golden brown. Eat right away or wait until breakfast.