GRANNY APPLE PIE WITH SOUR CREAM AND STREUSEL
My favorite apple pie. I love the way the fresh apples taste layered in thin slices, rather than premade into a syrupy filling. The sour cream and walnut topping compliment this perfectly. You are welcome to peel the apples as you wish, but I do not cleanly peel the apples, leaving a little bit of peel here and there. I like the added texture, flavor, and nutrients.
Provided by Karen Feinen @Ganieda
Categories Pies
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Prepare streusel: Combine flour, brown sugar, cinnamon and salt. Stir in walnuts. Add butter and vanilla and lightly stir with a fork until evenly moist. Set aside.
- Prepare Sour Cream topping: In small bowl, combine sour cream and white sugar. Cover and refrigerate.
- Layer the apple slices in the pie shell very tightly and densely, without gaps. Spread the sour cream mixture over the apples leaving a half-inch border at the edge. Cover with streusel all the way to the edge.
- Cover edge of piecrust with foil to avoid overbrowning. Place on a cookie sheet and bake for 10 minutes. Reduce temperature to 350 degrees F. Bake about 45 minutes or until topping is browned and pie is bubbling.
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