You will need an unbaked 9-inch pie shell. Hopefully, you have used my recipe and have the crust ready to go. You can use a purchased unbaked pie shell if you want…whatever floats your boat. I seriously would get my act together and have some of this pie dough in your freezer. Life gets busy and that’s not always possible.
You will need 7-8 Granny Smith apples, sour cream, an egg, vanilla, flour, sugar and salt.
In a large mixing bowl, add the sour cream…
and the vanilla.
Stir the ingredients together.
Just until smooth.
I’m peeling my apples the lazy way. I have this fabulous apple peeler/corer. I can generally find a kid hanging around the kitchen that gets into using this toy.
As you can see this little tool will peel, slice and core the apple in just a turn of the handle.
I purchased my peeler through LL Bean. I figured that anything from LL Bean is THE best and would last me forever. I paid $35. No shipping or tax charges. When I received the peeler, I noticed on the box that it was manufactured by “Back-to-Basics” located in Draper, Utah just 5 minutes from my house. SOOOO, I ordered an apple peeler originally from Utah that was shipped to Maine and then shipped back to me in Utah. I have since purchased the exact peeler in a grocery story for $14.99. I generally do things the hard, expensive way.
Any way…I love the peeler and would probably do the same thing all over again.
I just make a cut down the apple on both sides to cut the apple slices in half.
You don’t have to have a peeler. There is nothing wrong with using a paring knife and doing it the old fashioned way…wait…I have an antique apple peeler, but I don’t think it cores and slices. Anyway just peel and slice the apples.
Add the apple slices to the sour cream mixture.
Stir the apples with the sour cream mixture until the apples are coated.
Pour the apples into the unbaked pie shell.
Now place it in a preheated 350 degree oven for 40 minutes.
While the pie is baking, we will make the streusel topping.
You will need flour, sugar, brown sugar, butter and cinnamon.
In a medium size bowl add the flour…
…the brown sugar…
…and the cinnamon.
Whisk the ingredients together.
Add the butter. It really doesn’t matter if it’s cold or at room temperature.
You can use a pastry blender or your hands to incorporate the butter into the flour mixture.
Blend in the butter until large crumbs are formed.
You can check to see if it’s mixed in well enough by squeezing some of the mixture in your hand. If it holds together well, it’s done.
Set aside and wait for the pie to finish baking 40 minutes.
After 40 minutes, remove the pie from the oven.
Sprinkle the crumb topping over the partially baked pie.
Cover the pie completely.
Return to the oven and bake an additional 30 minutes or until the sauce begins to bubble around the edges of the pie.
I like my apples to be cooked thoroughly without much of a crunch, so if I don’t see the bubbles after an additional 30 minutes, I will lay a piece of aluminum foil loosely over the top and bake for an additional 10 minutes or so.
Allow to cool for at least 30 minutes before slicing. You can bake this the day before and refrigerate overnight. I return it to a 300 degree oven for about 10 minutes to rewarm.