Look at those fresh Granny Smith's...
Cored, peeled, and sliced thin, then added to the sweet creamy mixture.
I thawed a frozen pie crust and slapped it messily in the bottom of a deep pie plate.
All hap-hazardly and willy-nilly.
It's not going to show.
A heapin' helpin' of some hospitality.
Sprinkled with buttery sugar and cinnamony goodness.
What else for a fall day?
In the oven it goes...
It smells heavenly in here.
Sour Cream Apple Pie
Recipe over at Posie Gets Cozy: HERE
(Looks like she doubled her topping)
Update: We just had a piece. It's very good, but if you want your apples completely soft, you may have to cook it longer. I baked mine 1 hr and 15 min. The Captain doesn't think they're undercooked at all. He says he likes them still a little firm. I like mush. If you like mush, bake it longer. And I definitely would double the topping next time. It's a really, really good pie -- better than I thought it was going to be after seeing it come out of the oven. I will definitely make this again. We like it better than the regular-type apple pie, you know with the gel-like stuff made with cornstarch. The sour cream filling is delish!
I could not sleep last night after 2:30 a.m. so I started the doily. I don't have enough thread in Ecru so I'm using Aunt Lydia's in Natural. I got through Round 5. You need to join me. You'll be sorry when I have a pretty, lacy doily on my table and you don't! See my previous post for info.
All the fretting over jury duty was for naught. I was released right away. Ain't that the way it always goes when you fret? Seems like I'd learn, but it's a response I can't control. I don't know what I was fretting over anyway...just the inconvenience of it all and the break in routine, I s'pose. Fret-fret-worry-worry.
Distract yourself with some thread and a hook; that's what I say. Oh, and some warm apple pie with a bitty-bit of vanilla ice cream all melty on the side.