Sour Cream Apple Pie

This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference.

Ingredients

1. For the crust:
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3. 1 recipe pâte brisée
4. .
5. For the topping:
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7. 3 tablespoons unsalted butter, softened
8. 1/4 cup plus 2 tablespoons sugar
9. 1 teaspoon cinnamon
10. 2 tablespoons all-purpose flour
11. .
12. For the filling:
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14. 1 1/3 cups sour cream
15. 2/3 cup sugar
16. 1/4 teaspoon salt
17. 2 teaspoons vanilla extract
18. 2 large eggs
19. 3 tablespoons all-purpose flour
20. 5 large Granny Smith apples (about 2 1/4 pounds)
21. .
22. Ginger whipped cream as an accompaniment

Directions

1. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.
2. Make the topping:
3. In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.
4. Make the filling:
5. In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
6. Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.

Notes