Sour Cream Apple Pie

I found this delicious pie recipe on the Simply Recipes blog. Brent is a huge apple pie fan...so I am always game to try one for him! This is a little different than most...it has a creamy filling (hence the sour cream) and has a streusel topping instead of a pie crust...I was a little worried about that, but I think I may actually prefer this one to the typical all-American apple pie! I made this pie twice in one week...it's that good! (And by the way, I like to serve mine with vanilla ice cream, preferably Blue Bell!) And so, I am serving it for Thanksgiving tomorrow, along with a few other treats! (see previous post!)

Happy Thanksgiving to all! Tell me what you are thankful for this year...or what your favorite Thanksgiving food is!

Sour Cream Apple Pie

Filling
1 cup sour cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes

Topping
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon

1. Preheat oven to 400°F.

2. Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.

3. Put filling into a pie shell and bake at 400 degrees initially for 25 min.

4. Mix together all topping ingredients until the mixture resembes coarse crumbs.

5. Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for 20 more minutes.

Let cool for an hour before serving. Serves 8.