TOD GILES' FAVORITE SOUR CREAM APPLE PIE
(1962 - 2007)
This apple pie is awesome! While visiting our friend Leo over the Christmas holidays in 2007 she shared one of Tod's favorite recipes with us.
I was very skeptical about the pie while Leo was making it as I had never heard of sour cream being in apple pies. We sat around the table in the kitchen and chatted while the pie was baking and when it came out of the oven the pie was beautiful. I was still nervous when I put the first bite in my mouth and my skepticism very quickly went away. The pie tasted fabulous! Better than any apple pie I had ever tried, without a doubt! I hope that you all enjoy it as much as we do.
VEIW FROM THE TOP
*I have to say that my photos do not do justice to what this pie looks like. I also have to say that my pie is not even close to being pretty!*
1 9" PIE SHELL (UNBAKED)
1/2 C SUGAR
2 T FLOUR
1/4 t SALT
2 T LEMON JUICE
1 C SOUR CREAM
4 C PEELED & SLICED GOLDEN DELICIOUS APPLES
1/4 C FLOUR
1/2 C FIRMLY PACKED LIGHT BROWN SUGAR
1 T CINNAMON
1/4 C BUTTER
1-1/4 C ALL PURPOSE FLOUR
1/3 C BUTTER FLAVORED SHORTENING
4 - 5 T COLD WATER
PINCH OF SALT
~FOR THE CRUST~
STIR TOGETHER FLOUR AND SALT. USING A PASTRY BLENDER, CUT IN THE SHORTENING UNTIL THE PIECES ARE PEA SIZED.
SPRINKLE 1 T WATER OVER PART OF THE MIXTURE, GENTLY TOSS WITH FORK. REPEAT WITH REMAINING WATER USING 1 T AT A TIME UNTIL ALL THE DOUGH IS MOISTENED.
FORM DOUGH INTO A BALL.
(ROLL DOUGH BETWEEN LAYERS OF WAX PAPER TO REDUCE MESS)
~FOR PIE FILLING~
PUT APPLES IN PIE SHELL
IN A SMALL BOWL BEAT EGG, FLOUR, SUGAR, SALT AND LEMON JUICE UNTIL WELL MIXED. ADD SOUR CREAM AND BLEND WELL. POUR THIS MIXTURE OVER THE APPLES.
~FOR THE TOPPING~
MELT BUTTER (JUST ENOUGH TO SOFTEN), COMBINE ALL INGREDIENTS USING A FORK OR PASTRY BLENDER. SPRINKLE OVER PIE WHEN INDICATED.
BAKE THE PIE WITHOUT THE TOPPING AT 400 DEGREES FOR 15 MINUTES. AFTER THE 15 MINUTES HAVE PASSED REDUCE THE OVEN TEMP DOWN TO 350 DEGREES, SPRINKLE THE TOPPING ON AND BAKE FOR 30 - 40 MORE MINUTES.