A streusel topping is the perfect crunchy finish to a sour cream apple pie.
I make this pie when I am missing her.
I never felt my copies of the pie were as good as hers.
Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
I love that its her handwriting on therecipe cardthat I still use to this day.
Beverly Thompson of Willis, Texas
Why Add Sour Cream To Apple Pie?
Sour cream also thickens the filling slightly while helping to retain moisture in the baked pie.
Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Store at room temperature for up to two days, or refrigerate for up to four days.
Thaw the whole pie in the refrigerator overnight if frozen, or thaw slices at room temperature.
Warm in preheated 350F oven to revive its freshly-baked texture and flavor before serving if desired.
Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Tent with foil if needed to prevent excess browning while heating.
Stir in sour cream, egg, vanilla, and salt until combined.
Then stir in apples.
Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Pour into parbaked piecrust (see Test Kitchen Tip, below).
Bake for 40 minutes at 350F.
Add Topping:
Work together the Topping ingredients, and sprinkle evenly over Pie.
Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Bake for 15 more minutes until golden brown.
Remove parchment paper and pie weights; bake until crust is lightly browned, about 5 more minutes.
This pie can be baked a day or two ahead if needed, then reheated before serving if desired.
Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
A typical apple pie is topped with piecrust, while a Dutch apple pie features a streusel-like topping.
Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
