so saturday, after watching Clemson literally just about give Duke the win, i turned to alcohol and baking, in that order. i had read from a couple of friends about a sour cream apple pie. i like apples, i like pies, not a fan of sour cream but let’s see how this turns out. i had bought the ingredients for what was supposed to be a NYE party that didn’t turn out, so i was prepared to use them to make the pie. first, i cut up the apples.
i had bought 4 apples but ended up only needing two cups which ended up being about 2 apples. mixing the sour cream mixture wasn’t bad at all. the sour cream container i bought was 8 oz and was EXACTLY one cup. they had an encouraging message on the safety seal.
the filling mixture stuff went together fine and poured nicely over the apples inside the pie shell. i was worried the sour cream taste would over pour the sweetness of the sugar and apples, so i was nervous as i covered the apples. i put the pie in the oven for an hour like the directions said, and waited. there’s nothing like having your house filled with the scent of something baking like an apple pie. it was like i had filled the house with some BBW spray or something (though i’m more partial to vanilla). anyway, about 45 minutes in, i made the topping.
the one regret i have is that i think i made the topping too soon. the butter started to meld together instead of clump up, so when i went to ‘crumble’ the topping over the pie, it was kind of like breaking up playdoh and spreading it out over the pie.
when i took the pie out to add the topping though, it looked good, so i thought it was a success at that point, regardless of how the topping would come out. the pie went back in the oven for 15 minutes and i waited.
i took the pie out of the oven and let it cool for a bit. i cut into it about 30 minutes later to find out if my fears were realized or if this would taste like an apple pie. the first bite let me know it was good, very good, like “why don’t i eat apple pie all the time?” good. word.
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