Sour Cream Apple Pie
3 tablespoons unsalted butter, softened
1/4 c. plus 2 tablespoons sugar
1 t. cinnamon
2 tablespoons flour
End All Be All Pie Topping (Mz. Prissy)
1/2 c. flour
2/3-3/4 c brown sugar
1/2 c. oats
3/4 teaspoon ea. ground cinnamon, ground nutmeg
1/3 c. butter or margerine
1 1/3 c. sour cream
2/3 c. sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced
Pie crust (you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I always do) fitted into a deep-dish 9" or 10" pie plate and chilled
To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.
To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.
Mine are in the oven right now as we speak I can't wait to try it later on this afternoon. I also am making the "Mister" Cookies the Peanut Butter Chocolate Chip cookies that were shared by Sweet and Sassy. Remember these? Yummo. I can't wait until they are all finished but they will be sure to help me with some Fall Spirit, make my house smell wonderful and put some smiles on the natives faces as well.