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It’s apple crumble… in a pie shell… with a creamy texture.
1 unbaked 9 inch pie crust
¾ cup (175 mL) sugar
2 Tbsp (30 mL) all-purpose flour
pinch of salt
1 cup (250 mL) sour cream
½ tsp (2 mL) vanilla extract
2 cups diced apples (about 6 apples)
For the topping:
⅓ cup (75 mL) sugar
⅓ cup (75 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
¼ cup (50 mL) frozen cubed butter
Preheat oven to 425ºF (220ºC).
In a medium bowl, whisk together sugar, flour, and salt. Whisk in the egg, sour cream, and vanilla until smooth. Add apples, and stir to coat. Pour the mixture into a 9″ unbaked pie shell.
Bake for 15 minutes, then reduce heat to 350ºF (175ºC), continue baking for another 30 minutes.
While the pie is baking, prep the topping. In a food processor pulse together flour, sugar, cinnamon, and butter. (The mixture should look like fine crumbs)
After the 30 minute bake time has passed, pull the pie from the oven and evenly spread the crumb topping over it. Back in the oven and bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate before serving.
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