Apple Sour Cream Pie.

This MoFo has started to get the best of me. I am le tired! But so many posts left to do. What really helps me is writing my posts in advance and then just pasting them here when I’m ready. I never think recipe writing is lengthy until I actually sit down to do it. Enough of that. I took the last of my apples from apple picking and made them into pie and German apple cake. You’ve seen the apple cake, but now for the pie. I saw a sour cream pie over on Eat the Love that I really wanted to make, but haven’t gotten around to it. It’s blueberry-rhubarb which sounds incredible, but blueberries are over and I didn’t freeze any. I may still use frozen….those frozen organic wild blueberries a Whole Foods are actually quite delicious. Okay, apples, I’m talking apples. Apples and vegan sour cream. A relatively gross sounding combination which turns out to be crazy delicious all in your face.

Apple Sour Cream Pie

Adapted from Martha Stewart

Ingredients:

1 recipe double pie crust–use your fave

Topping:

1/2 c brown sugar

1/2 c unbleached cane sugar

1/2 c unbleached ap flour

1 tsp cinnamon

1 c walnuts, chopped

1 stick Earth Balance or 1/2 c

Filling:

1 c unbleached cane sugar

1/2 c ap flour

1 tsp cinnamon

pinch sea salt

one container vegan sour cream (My fav is Follow Your Heart brand)

2 flax eggs ( 2 tbsp ground flax, mixed w/ 6 tbsp water)

2 tsp vanilla

6 apples, peeled, cored and sliced (I used a mix of Granny Smith and Golden Delicious)

Method:

Preheat oven to 450°F.

For the topping, combine sugar, flour and cinnamon. Cut in the Earthy B with a pastry cutter. Add the walnuts. Refrigerate until ready to use. If your topping is super dry, add a little more Earth Balance.

For the filling, combine sugar, flour, cinnamon and salt. Stir in the sour cream, flax eggs and vanilla. Your mixture is going to be pretty thick and sticky, but it’s all good. Add the apples and really mix them around in there and coat them as best as possible. Pour the filling into the pie crust and bake about 10 min. Reduce oven to 350°F and bake about 45 min. Remove the topping from the fridge and sprinkle over the hot filling. Bake until the topping is browned and set, about 40-50 min. Let pie cool for a few hours before slicing.

* I had too much Earth Balance in my topping when I made this. I also took my photos the next day, so my crumb topping doesn’t look at all like crumbs. Either way it’s delicious, but the above steps/instructions were edited so that anyone wanting to bake this pie with get a crispy more crumbly topping than I did. 🙂

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4 thoughts on “Apple Sour Cream Pie.

  1. Ok – SO – I have all of these ingredients already AND a bunch of apples that need to get used AND I’m focusing on baked apple recipes because I’m trying to get myself to start to like apples. I want to do this one! But making pie crust is so messy. Any tips for how to cut down on the mess?!

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