3 T butter, cold
1/4 c sugar
1 tsp cinnamon
2 T flour
1-1/3 c sour cream or creme fraiche
2/3 c sugar
1/4 tsp salt
2 tsp vanilla
2 eggs
3 T flour
5 large granny smith apples
1/2 recipe pastry
Roll out pastry 1/8- inch thick, fit into a 10- inch pie plate, trim edges, flute, and chill while preparing the rest of the pie. Combine the sugar, cinnamon, and flour in a small bowl; cut in cold butter to make a crumb topping. Chill in refrigerator while preparing the pie filling.
Peel, core, and slice the apples. In a large bowl whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Stir in the apples. Spoon the filling into the chilled pastry shell, smoothing the top. Crumble the topping evenly over the pie. Bake in the middle of a 350 oven for 1 to 1-1/4 hours, or until the pie is golden and the apples are tender. Cool the pie completely on a wire rack.
sour cream raisin pie
Prepare the pastry and the topping as above, and set aside to chill. In a large bowl whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add 1/4 tsp cloves, 1/2 c raisins, and 1/2 c chopped walnuts to the filling; omitting the apples. Fill the pie shell, top the pie with the topping, and bake as directed. This recipe is Great Grandma Kane’s.
