A candid Recipe Review for Sour Cream Apple Pie. It’s not often that the MAGAZINE-POWERS-THAT-BE decide to bless the book shelves with a magazine actually focused on pies and cobblers, but on this day they did. Taste of Home Magazine had a special edition released, titled Cobblers & More, featuring homemade crumbles, buckles, crisps and pies galore. The PERFECT edition to my ever-growing collection of recipe books all about PIE! First recipe I tried? The Sour Cream Apple Pie.
I chose the Sour Cream Apple Pie, as my first recipe review out of Taste For Home Magazine, for a couple reasons:
- I LOVE apple pie and any other creative ideas on how to make this particular pie are always something I actively look for. So when I saw SOUR CREAM apple pie listed? I couldn’t wait to try it out.
- And, secondly, it was a relatively simple, quick and AFFORDABLE recipe to throw together, especially given my time constraints. I mean, It WAS Mother’s Day after all?!
I passed on using an ‘unbaked pie shell’ (outlined below in the ingredients) as I have taken wholly to making my own pie crusts with every pie recipe. So I whipped together a basic flaky buttery pie crust recipe from memory to use in the Sour Cream Apple Pie. [See PIE CRUST ESSENTIALS here]
The rest of the process was surprisingly very quick, whipping together the eggs, sour cream and other items into a sort of cream, then adding in the apples, which I had ‘chopped’ up into chunks. Into the pie shell this mixture went and then to the oven. While baking, I effortlessly brought together the brown sugar, flour and butter into a crumble of sorts, which I spread on the pie once it was done baking.
After baking a little more, the Sour Cream Apple Pie was done.
The pie definitely had an unusual taste and flavor that I would immediately state is probably an ‘acquired taste.’
Biting into a slice, the first thing that hits you is the creamy consistency, which is then abruptly interrupted by chunks of tart apple. You can’t taste the crumble topping a whole lot (depending on your slice), or the bottom crust, as the creamy filling overpowers things somewhat. NOT SAYING there is anything particularly wrong with the Sour Cream Apple Pie recipe, only that it is a large departure from what you may be accustomed to, when discussing having a slice of apple pie.
For me, it is not something that I would make again, for myself anyways. Although I would encourage you to give it a shot and provide your feedback in the comments below. Perhaps you will love it or hate it as much as I? You NEVER know unless you give it a shot, right?
Sour Cream Apple Pie
Recipe courtesy of Taste of Home Magaizne
2 Large eggs
1 cup (8 oz.) sour cream
1 cup sugar
6 Tbsp. all-purpose flour, divided
1 tsp. vanilla extract
1/4 tsp. salt
3 cups chopped peeled tart apples
1 unbaked pie shell (9 in.)
1/4 cup packed brown sugar
3 Tbsp. cold butter
Whipped topping, optional
- In a large bowl, beat the eggs, Add sour cream. Stir in sugar, 2 Tbsp. flour, vanilla and salt.; mix well. Gently stir in apples. Pour filling into pie shell. Bake at 375 degrees for 15 minutes.
- Meanwhile, combine brown sugar and remaining flour (4 Tbsp.); cut in butter until mixture is crumbly. Sprinkle over top of pie. Bake for 2–25 minutes more or until the filling is set. Cool on wire rack. If desired. serve warm with whipped topping. Or, cover and refrigerate.