Dutch Apple Pie is perhaps one of the quickest and easiest pies to make, when you’re pressed for time, want something slightly different than a double crust apple pie, and uses ingredients that most have on-hand.
I knew this workplace ‘get-together/Birthday celebration’ was going down at least a week ago, and still I procrastinated. How many of you can relate? You know there’s a date, where you’ve committed to baking and bring something in, and well, life happens, and next thing you know that date has crept up on you and now you’re in panic mode?! Yes, the struggle is indeed very REAL!
I had toyed with various ideas of what I wanted to make, but once it became the ‘night before’ the event, all that crap went out the window, and now we just had to put something, ANYTHING together.
The initial plan was to make a crumble, since I really wanted to practice my ‘CRUMBLE GAME’ a little more. Couldn’t settle on one to tackle, but since I had some Granny Smith Apples on-hand, whatever I ended up deciding upon would definitely have apples in it!
Found a quick and easy recipe for Dutch Apple Pie by Joy over at Genius Kitchen, that was almost too perfect for me and my current dilemma. It used apples (which I had on-hand) and pretty much every ingredient it asked for I also had plenty of it already in the pantry. No-brainer, especially since I was pressed for time… OH CRAP?! It’s already 9pm…UGH! Gotta get to baking!
One Hour, 30 Minutes Later…
The recipe listed on Genius Kitchen states that it should only take you an hour to make, however, since I rarely buy pre-made pie shells anymore, I opted to quickly make my own crust – the recipe to which could be found here!
Dutch Apple Pie
I prepared my pie crust, in literally no-time and got them in the fridge and chilling while I prepped everything else.
I tossed these with both brown and white sugars, lemon juice, flour, cinnamon and nutmeg and set aside.
The crumble topping took just about the same amount of time, working the mixture of flour, sugars, and butter until coarsely crumbled with my pastry blender. Side note – I LOVE working ingredients in by hand. Just makes me feel more ‘involved’ and engaged with whatever I’m making. Yes, I know, I’m strange…but I’m OWNING IT!
With my pie pastry adequately chilled, I rolled out the bottom crust into the pie pan, scooped up my seasoned and sugared apples into the shell, topped with my crumble and baked for 50-55min.
DING! House smelling good, pie ever so slightly bubbling up through the crumbled topping, I knew it was ready for its cool down!
As of this writing, we had not yet had the opportunity to dive in and taste as the work celebration wasn’t scheduled until later the next day. So fingers crossed, everything turned out well. If the smell is any indication, the office is definitely in for a sweet and delicious treat!
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.