Welcome back to my new series…Baking Through the Alphabet (a compliment to Cooking Through the Alphabet)! I’ll bring you a recipe for each letter of the alphabet, either with ingredients or some kind of descriptor. Enjoy!

What says fall more than an apple pie, am I right? Well, I have a unique twist on a classic apple pie recipe that uses hand picked delicious apples (there’s the D!), in both green and red! As much as I love your classic apple pie, this Sour Cream Apple Crumb Pie recipe from my great grandma is one for the books, with a creamy and custardy filling that’s just right.

Ever have a sour cream filling? It’s less like a cinnamon bun and more like a tangy custard. It is sweet, yet not overpowering, and honestly, if you’re going to eat apple pie, I think this is the way to go. It doesn’t make the crust soggy either.

Now, I won’t give you a crust recipe, because to be honest…I used a premade one already in the tin! I will say though, it was actually a really solid pie crust that I would use again (just the generic Giant brand in the tin). This bakes in two parts, once with just the filling, and once with the crumb on top.

For the Filling:

Combine…

• 1 Cup Sour Cream
• 3/3 Cup Sugar
• 2 Tbsp Flour
• ½ Tsp Salt
• 1 Egg
• 1 Tsp Vanilla
• 3 Cups of Chopped, Peeled Apples

Pour this combination into an unbaked pie crust and bake for 25 minutes at 400 degrees.

For the Crumb:

Combine…

• ¼ Cup Butter
• 1 Cup Flour
• ½ Cup Brown Sugar

Put on top of the pie then bake for another 20 minutes!

That’s it! Then you have a delicious, creamy, and indulgent slice of fall apple pie sure to impress everyone (if you’re willing to share).

All thoughts and opinions are my own.