The first pie I mastered was Door County Cherry Pie. This was the pie we had at every holiday while I was growing up and is still my favorite. When I moved to Maryland, those tart little Door County cherries were no longer available to me, and I had to relearn cherry pie with the larger, sweeter bing cherries that are so readily available out here. While I struggled with the unfamiliarity of these cherries and tried to get some of that tart cherry flavor I grew up with into my pies, I eventually began looking to other fruits. And, in my trusty Betty Crocker cookbook, I found what would become the signature pie of my early days as a wife - Apple Sour Cream pie. I made this pie so many times it became My Pie. And, even though I haven't made it in years, I still think of it that way.
This pie is simple and delicious and is actually pretty easy. There's no corn starch or thickening of the filling. The reliable combination of flour, dairy, and heat allow the filling to thicken consistently and reliably in the oven while it is baking. For those of us who have trouble with runny pies and have taken to pre-thickening their filling on the stovetop, this pie is a guaranteed success.
You will need:
- Pastry for a 9-inch single crust pie
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 cup full fat sour cream (the fat is needed to help the filling set)
- 1 tablespoon vanilla
- 1/4 teaspoon cinnamon
- 1 egg
- 2 cups (about three medium) apples, peeled, cored, and chopped
Prepare your pastry first. If you don't usually blind bake your pie crust, I recommend it for this recipe, even if you are like me and prefer a wet crust. This pie cooks at a lower temperature than most fruit pies, Blind baking your crust for this pie will ensure it is cooked through.
As your pie crust is cooling, prepare the filling. Mix your dry ingredients together until well blended. Beat in the sour cream, vanilla, and egg with a fork or whisk until the filling is smooth. This should just take a few minutes. Then fold in the chopped apples. Set this aside and prepare your crumble topping.
With a fork, mix together:
- 1/3 cup brown sugar
- 1/3 cup all purpose flour
- 2 tablespoons firm butter
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
Pour your filling into your pie pastry and using your fingers crumble the crumble topping onto the filling. Gently shake your pie to help the filling settle evenly. Bake at 375 degrees until the filling is set. This will take around 45 minutes.
