Sour Cream Apple Pie

[marti]

Sour Cream Apple Pie

Sour cream adds a piquant flavour to a country-style apple pie.

Yields: 8
Preparation: 100 minutes

Ingredients

1 uncooked never fail pie crust
2 tbsp (30mL) all purpose flour
1 tsp (5mL) salt
3/4 cup (175mL) sugar
1 egg
1 cup (250mL)
GAY LEA - Original Sour Cream
1 tsp (5mL) vanilla
2 cups (500mL) apples, sliced
1/3 cup (75mL) brown sugar
1/3 cup (75mL) flour
1 tsp (5mL) cinnamon
1/4 cup (50mL)
GAY LEA - Salted Butter

Never Fail Pie Crust

1 cup (250mL)
GAY LEA - Salted Butter,
softened
1/2 cup (125mL)
GAY LEA - Original Sour Cream
2 cups (500mL) flour

Instructions

Combine flour and butter, add sour cream and mix. Refrigerate dough for 10
to 15 minutes. Roll dough out to 1/4” thickness. Line greased 9” (23 cm) pie
dish.
Preheat oven to 400°F (200°C).
Sift together 2 tbsp (30 mL) flour, salt and sugar. Add egg, sour cream and
vanilla. Beat until smooth. Combine sliced apples with batter and pour into
unbaked pie crust. Bake for 15 minutes at 400°F (200°C), then for 30 minutes
at 350°F (180°C).
Mix together brown sugar, flour, cinnamon and butter until mixture is fine
and crumbly. Sprinkle mixture over pie and bake for 10 minutes at 350°F
(180°C).
Pie is best served chilled.