Sour Cream Apple Pie with Streusel

That's the one! The one I meant to make for Thanksgiving but never got around to. You wanna know how it was? Honestly? Well, alright. It was fantastic. See this slice? I only cut it for a picture and was going to put it right back after one bite for judging. Then I wolfed down the whole thing even though, only two minutes before, the thought of something sweet kinda made my stomach turn. I braved sickness for this pie. It's incredible.

I did worry about the amount of filling. There's nothing worse than an underfilled pie, but the smell of burnt sugar killing my baking pans is pretty bad too. It filled it to the brim. I lived in fear. But after the first baking stint, it did just fine. No cooking over or anything. You could use a deep-dish crush to worry less, but I don't think there's a need. Here's the fresh-poured and half-cooked versions.



I also heeded reviewer advice about the streusel topping. I kept my butter cold and crumbled it with a pastry blender. It was hard to get the right texture (and keep it on the pie) but it turned out pretty well. Fresh-sprinkled and cooked.



The apples stand up well next to the creamy tang of sour cream filling. Really, you have to try this. It's so freaking easy and delicious that's it's crazy for you not to make it. Go back to Simply Recipes for this pie and tell me about it. Of course, I only used up two apples in the filling... I could always make a few more.