Dutch Apple Pie Filed under ( dessert, fruit, pie )

My husband and I make a good pair, but we're horrible for each other when it comes to refraining from treats and losing weight! I love my pizza, hamburgers, and greasy savory dishes, but HE loves his cake, brownies and cookies. So, if I'm not baking something in the kitchen, he is! So when my man decided he wanted an apple pie, by golly, he went in the kitchen and started making one. Don't get me wrong, I love that he knows his way around the kitchen, I just wish one of us was a bit more into salads!

This is just another recipe out of what seems like the hundreds we did with the box of apples we got at the orchard. That box of apples might not seem like a lot...but my gosh did it take forever to use them up! I liked this recipe because it's not your standard apple pie. I think what really got me was that the filling has sour cream in it, which makes it creamy and slightly tangy. My favorite part was the crumbly topping, it finishes off the pie really well. However, both my husband and I agree that a little bit of warm caramel on the top would make it even more perfect, next to a side of ice cream of course!

Dutch Apple Pie
By Taste of Home, Baking Book

Ingredients

3/4 cup sugar
2 tablespoons flour
pinch of salt
1 egg beaten
1/2 teaspoon vanilla extract
1 cup (8 oz) sour cream
2 cups chopped peeled tart apples
1 unbaked pastry shell
STREUSEL TOPPING:
1/3 cup flour
1/3 cup brown sugar
2 tablespoons cold butter

Directions

1. In a large mixing bowl, combine the sugar, flour and salt. Stir in the egg, vanilla and sour cream until smooth. Add apples; mix well. Pour into pastry shell. Bake at 375 for 15 minutes. Reduce heat to 325; bake for 30 minutes.

2. For topping, combine flour and sugar in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator.