Sour Cream Apple Pie

Recently we had family over for Saturday dinner. We enjoyed some family classics, including this blog's namesake, Spaghetti and Gravy. For dessert, I looked for a recipe that might be one that does not travel easily. I found this pie recipe, and it was perfect. The apple with nutmeg and cinnamon was perfect for Fall. And the sour cream lent the pie a tangy and creamy flavor. 

This pie is a great make-ahead pie because it is best served cold. When I made this pie, the pie pan was filled and some pie filling spilled out causing smoke and setting off the smoke detectors. Next time, I will bake the pie with a pan underneath to catch any drippings.

Sour Cream Apple Pie 

• 9-inch pie crust
• 2 Tbsp. flour
• 1/8 tsp. salt
• 3/4 cup sugar
• 1 egg
• 1 cup sour cream
• 1 tsp. vanilla
• 1/4 tsp. nutmeg
• 2 cups diced apples
• 1/3 cup sugar 
• 1/3 cup flour
• 1 tsp. cinnamon
• 1/4 cup butter, softened

Have pie crust prepared and placed in pie pan. Sift together 2 tablespoons flour, salt, and 3/4 cup sugar into a bowl. Add egg, sour cream, vanilla, and nutmeg. Beat to a smooth and thin batter. Blend in apples and pour into crust. Bake at 400 for 15 minutes, then at 350 for 30 minutes. Prepare topping by blending 1/3 cup sugar, 1/3 cup flour, cinnamon, and butter. Remove pie from oven. Sprinkle pie with topping. Brown for 10 minutes in 400 degree oven. Allow to thoroughly cool, then refrigerate. Enjoy!