Sour cream and apples make a delightful combination. We often add walnuts, dried cranberries, or raisins to our sour cream apple pies. We think you will enjoy this pie.
There are lots of sour cream apple pie recipes. Few have as much sour cream s this one does and if they do, the pies tend to be runny. This is thickened with Clearjel.
4 1/2 to 5 cups 1/4–inch thick sliced apples (4 or 5 medium whole apples)
6 tablespoons Original Clearjel
1 cup brown sugar
1 teaspoon cinnamon
8 ounces (about one cup) sour cream
2 tablespoons lemon juice
4 tablespoons melted butter
pie crust mix or recipe to make a double crust
1 tablespoon melted butter
1 tablespoon turbinado sugar
Preheat the oven to 375 degrees.
- In a large bowl, mix the brown sugar, cinnamon, and the Clearjel. Add the sour cream and the lemon and mix well. Add the apple slices and stir to coat.
- Form the pie shell. Add the filling to the pie shell. Add the top and crimp the edges or make a lattice top. Brush the butter over the crust and sprinkle with the turbinado sugar. Unless you are using a lattice top, cut slits in the crust to allow the steam to escape.
- Place a pie shield over the crust edges to avoid over-cooking the edges of the pie crust. Bake for 45 to 50 minutes or until the crust is lightly browned.
