A little twist to the traditional apple pie recipe is always a big hit in our family!

Ingredients

1 9-inch pie shell

¾ cup granulated sugar

¾ cup brown sugar, firmly packed

3 tablespoon flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon fresh lemon juice

1 tablespoon fresh lemon juice, for sliced apples

½ teaspoon salt

1 tablespoon vanilla bean extract

½ cup sour cream

4-5 medium apples (4 cups), pared, quartered, cored, and sliced; Granny Smith (green)

½ cup flour

4 tablespoons sweet butter, softened

1 egg

Now let’s get to bakin’ this delicious apple pie!

Preheat your oven to 350 degrees.  Line a baking sheet with foil as this makes for an easy clean up.  Sometimes the juices from the pie will overflow and it can get pretty sticky.

Once your apple slices are cut, add 1 tablespoon lemon juice (1 quarter lemon) to prevent from browning.  This also adds flavor to the apples.

In a large bowl mix the granulated sugar and ¼ cup brown sugar, 1 tablespoon flour, cinnamon, nutmeg, lemon juice, salt and vanilla extract.  Make sure to break up any lumps in the brown sugar.

Add the sour cream and apples to the sugar mixture.  Spoon the apple mixture into the prepared pie crust and set aside.

                    

In a medium bowl mix together the ½ cup flour and ½ cup firmly packed brown sugar.  Cut in the butter with a fork until mixture is crumbly.  This mixture becomes your pie topping.  Sprinkle this topping on top of the sliced apples.  Use your finger tips to pat down the sides of pie with the crumble topping.  Make sure the pie is completely covered with topping, no holes around the crust.

Using an egg, glaze the pie crust with a cooking brush.  This technique creates a nice golden crust.  I always cover my crust with Reynolds non-stick foil to prevent from burning.

Bake the pie for 40-50 minutes.  When the juices from the middle of the pie are bubbling your pie is done.  For best results let the pie chill for 3-4 hours before serving.  This time allows the pies flavor to settle and for the juices to soak into the apples.  Because this pie is made with sour cream, don’t leave this out on the counter for too long.  It’s best to refrigerate after you are done serving, just a little tip!

                         

Remember friends that sometimes pies don’t always look super fabulous once you cut into them.  I say “Hey who cares what it looks like as long as it tastes delicious!”  This is for sure a pie that you might say this saying…at least I do! 

Happy baking friends!

Yours Truly with Love and Peace in my Heart,

G-