A reader was seeking an apple pie recipe with a custard-like filling. Sue Conrad of North Redington Beach, Fla., shares a recipe that may work.
Conrad has made her Sour-Cream Apple Pie on a number of occasions when a special dessert is warranted.
As with most apple pies, the most time-consuming part is peeling and slicing the apples. I sliced my apples into medium slices, not too thin or thick. I baked the pie for 50 minutes and tested the apples with a knife before adding the topping.
When done, it seemed that the slices on top were not as soft as the ones inside the pie. For those who like a softer apple texture, you may want to bake the pie the full 55 minutes and maybe even add 5 more.
Remember, it’s always a good idea to place the pie on a foil-lined sheet pan when baking to catch the drippings. Even with the foil on top of this pie, the filling bubbled over. When I put the topping on, some ran off as well.
When the pie is removed from the oven, the sour-cream topping will still be runny. It will set up as it cools. Since the pie has a sour-cream topping, it should be stored in the refrigerator.
SOUR CREAM APPLE PIE
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon (or more to taste) cinnamon
- Scant 1/4 teaspoon nutmeg
- 6 cups tart apples, peeled and sliced
- 9-inch unbaked pastry shell
For the topping:
- 1 cup sour cream
- 1/4 cup brown sugar, light or dark
Preheat oven to 400 degrees.
In a large bowl, combine the granulated sugar, flour, salt, cinnamon and nutmeg. Add sliced apples and toss until coated with sugar mixture. Arrange apple slices in pastry shell. Cover loosely with aluminum foil and bake at 400 degrees for 50-55 minutes or until apples are tender.
In a small bowl, combine sour cream and brown sugar. Pour the mixture over the apples. Sprinkle lightly with nutmeg and return pie to the oven to bake 2-3 minutes longer.