Bookmark this recipe for Sour Cream Apple Pie . . .

Sunday was my mother's 88th birthday. I made a sour cream apple pie instead of a cake and it was absolutely delicious. I have new respect for food bloggers. I wouldn't last a week if I had to cook something imaginative every day and then photograph it for the web. It's not that easy! And forget photographing the dish while you are preparing it.

Sour Cream Apple Pie
(Alicia Paulson's recipe)
Topping:
3 tablespoons unsalted butter, softened
1/4 c. plus 2 tablespoons sugar
1 t. cinnamon
2 tablespoons flour
Filling:
1 1/3 c. sour cream
2/3 c. sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced. I used Golden Delicious because that was what I had on hand.
Pie crust ~ you can make your own, or use a pre-made one from the refrigerator section of the market fitted into a deep-dish 9" or 10" pie plate and chilled. I did not have the deep dish crusts...just regular...so it ran over in the oven but I knew this was going to happen. I had a pan underneath; the overflow was delicious.
To make the topping ~ in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.
To make the filling ~ whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together. Spoon the filling into the chilled shell and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.

I have a gas oven and had to cook my pie a little longer. Adjust cooking time according to your oven. I think this would be delicious without the crust. One day I shall make it in deep baking dish.