My Mom benefited from our bumper apple harvest and used some to bake up my Dad’s favorite pie. I think you’ll enjoy it, too! Here’s Nana…
I found this recipe in a magazine years ago. Don’t remember which one! Papa Jim’s favorite pie is apple and after he tasted this one it became his very favorite apple pie! It has a creamy filling around the apples.
It freezes well, too. I cut it into individual pieces before freezing. This makes it easy to serve a “fresh” piece of pie for our meal or for company.
Papa Jim’s Favorite Apple Pie
(From Nana’s Kitchen!)
Yield: 1-10 inch pie
1-3/4 Cups All-purpose flour
¼ Cup Granulated Sugar
1 tsp. Cinnamon
½ tsp. Salt
2/3 Cup Butter or Margarine, Cold
¼ Cup Cold Water
Combine the flour, cinnamon & salt in a large bowl. Cut in butter with a pastry blender until the mixture is coarse. Sprinkle in water and gather it into a ball. Roll out dough on a lightly floured surface into a 12 inch round and turn it into a 10 inch pie plate. Turn under overhang and flute the edge to make it stand up. Refrigerate until crust is ready to fill.
1 Large Egg
¾ Cups Sour Cream
¾ Cups Low Fat Plain Yogurt
1 Cup Granulated Sugar
¼ Cup all-Purpose Flour
2 tsp. Vanilla
½ tsp. Salt
4 to 5 Cups Peeled and Sliced Raw Apples
Beat the egg slightly in a large bowl. Stir in the sour cream, yogurt, sugar, flour, vanilla & salt until the mixture is smooth. Add the sliced apples, stirring gently to coat. Spoon mixture into pie shell. Set the pie on a cookie sheet. Bake at 450° for 10 minutes.
Lower the heat to 350° and bake for 40 more minutes checking to see if the apples are tender and the filling is set.
Prepare the topping while the pie bakes.
¼ Cup Butter
½ Cup All-purpose Flour
1/3 Cup Granulated Sugar
1/3 Cup Brown Sugar
¼ tsp. salt
1 Cup Chopped Walnuts
Blend the ingredients and sprinkle evenly over the pie. Continue to bake at 350° for 15 more minutes or until lightly browned. Cool pie on a wire rack.
Be sure to refrigerate after it is cooled.
Options: You can substitute all sour cream instead of the yogurt or ½ cream cheese & ½ sour cream or ½ yogurt and ½ cream cheese. I have even put cottage cheese in the blender and used it when I did not have sour cream or yogurt on hand. You can use all brown sugar in the filling and the topping if you prefer (it works! We were out of granulated sugar and substituted.) You should use white sugar in the crust.
Until next time,