Southern Cream Apple Pie
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 22 | ounces |
apples
tart |
|
| 1 ½ | cups |
sugar
|
|
| 3 | cups |
sour cream
|
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
pie shell (9 inch)
9 inch, deep dish |
|
| 1 ⅛ | cups |
sugar
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 635.8 | ml/g |
apples
tart |
|
| 355 | ml |
sugar
|
|
| 7.1E+2 | ml |
sour cream
|
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
pie shell (9 inch)
9 inch, deep dish |
|
| 266 | ml |
sugar
|
|
| 7.5 | ml |
cinnamon
|
|
Directions
Preheat oven to 400℉ (200℃).
In a large bowl, combine the sugar, flour, sour cream, eggs, and vanilla into a smooth mixture.
Core, peel, and chop the apples.
Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender.
Drain apples and add to the sugar-flour mixture.
Pour into two 9-inch pastry shells.
Bake at 400℉ (200℃) for 30 minutes.
While pies are baking, make topping: ¾ cup flour ½ cup butter Crumble topping ingredients into bowl and mix with pastry cutter or two knives.
Remove pies from oven and cover with topping.
Place pies under broiler until topping begins to bubble.
Don't take your eyes off them while under the broiler! Any uneaten pie should be refrigerated.
