THE RECIPE

For those of you who are interested in finding their own inner domestic goddess, here is the recipe for the Sour Cream Apple Pie. Bon Appetit !

Sour Cream Apple Pie

Shell:
1/2 pkg. refrigerated pie crust (1 crust)

For the topping:

3 tablespoons unsalted butter, softened

1/4 cup plus 2 tablespoons sugar

1 teaspoon cinnamon

2 tablespoons all-purpose flour

For the filling:

1 1/3 cups sour cream

2/3 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

2 large eggs

3 tablespoons all-purpose flour

6 large Granny Smith apples (about 2 1/4 pounds)

Preparation:

Place crust in pie plate; flute edges. Chill the shell while making the topping and the filling.

Make the topping:

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.

Make the filling:

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.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 whipped cream.