Sour Cream Apple Pie Recipe

FOR THE TOPPING
3 tb Unsalted butter; softened
1/4 c Plus 2 tablespoons sugar
1 ts Cinnamon
2 tb All-purpose flour

FOR THE FILLING
1 1/3 c Sour cream
2/3 c Sugar
1/4 ts Salt
2 ts Vanilla
2 lg Eggs
3 tb All-purpose flour
5 lg Granny Smith apples; (about
-2 1/4 pounds)
Ginger whipped cream as an
-accompaniment

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.

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 350F.
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.

Makes 1 pie.