Sour Cream {Apple Pie} with a Streusel Topping

Can I just say, it's been quite the whirlwind these past few months? Let me explain:

Wedding. 

Honeymoon. 

Europe. 

10 Hour Road Trip to look for Apartments.

Moving Day.

13 Hour Road Trip for Brother's Wedding.

New 8-Week Old Puppy.

Potty Training 24/7.

No Sleep.

Starting school.

Decorating. 

Attempting to find a job. 

And FINALLY back to blogging. 

It's been far too long, in my opinion. So the next few posts are recipes I've made since my crazy wedding cake adventure, but didn't have time to post until now! Mmm.....I can still remember how good they tasted.........

Sour Cream Apple Pie with a Streusel Topping:

Tip: Use a mixture of tart and sweet apples to create the perfect flavor. I used Granny Smith and Rome Beauties.

Filling

1 cup sour cream

2/3 cup sugar

2 Tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla

1 egg

3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)

1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes

Topping

1/2 cup brown sugar, packed

1/3 cup flour

1/4 cup butter, room temperature

1/2 teaspoon cinnamon

1) Preheat oven to 400°F.

2) Cut and core apples into 1/4" slices, then set them aside for later.

Tip: You don't want the slices too thin, or they'll get mushy in the oven.

 

 2) Mix together all ingredients for "Topping" together until the mixture resembles coarse crumbs. Chill until needed in the recipe.

3) Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.

4) Put filling into a pie shell and bake at 400 degrees initially for 25 min.

5) Remove from oven and sprinkle with prepared Topping. Bake for and additional 20 more minutes.

6) Let cool for a hour before serving. Mmm.....