Dutch Apple Sour Cream Pie

By Coppermouse

Ingredients

• Filling:
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 large egg, lightly beaten
• 1 tablespoon all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 large Granny Smith apples, peeled, cored and thinly sliced
• One 9-inch frozen pie shell, thawed slightly
• 1 tablespoon unsalted butter, cut into bits
• Crumb Topping:
• 1 cup all-purpose flour
• 6 tablespoons unsalted butter, at room temperature
• 3 tablespoons sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt

Preparation

Step 1

Preheat the oven to 375 degrees F.

To make the filling, whisk together the sour cream, sugar, egg, flour, cinnamon and salt in a large bowl. Add the apples and toss until well mixed. Spoon the apple mixture into the pie shell; dot with the butter

To make the topping, use a fork to mix together the flour, butter, sugar, cinnamon and salt until well combined. Squeeze the mixture together to form a loose ball, then break it into pieces and sprinkle evenly over the filling.

Place the pie on a baking sheet. Bake until the apples are tender and topping is golden, about 1 hour. Cover the pie loosely with foil during the last 15 minutes of baking to prevent over browning. Transfer to a rack and cool 30 minutes. Serve warm or at room temperature.