Modern Baker: Sour Cream Apple Pie

      The third recipe I made from the Sweet Tarts & Pies section (the 61st recipe overall in this book) of The Modern Baker  by Nick Malgieri, was the one for Sour Cream Apple Pie, on page 183.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

      I used one-third recipe of the Sweet Tart Dough for a half size 7" pie plate.  The ingredient list for the crust:  all-purpose flour, sugar, baking powder, salt, unsalted butter, and eggs.  I used one-half of the filling recipe for this 7" pie.  The ingredient list for the filling:  apples, butter, sugar, flour, eggs, vanilla, sour cream.  I used one-half of the topping recipe for this 7" pie.  The ingredient list for the topping:  flour, sugar, baking powder, cinnamon, and butter. 

      The recipe calls for cooking the apples before assembling the filling, so that was a first for me to do it that way and when I finished, I just wanted to eat the apples and skip the pie part because they were so delicious (I had to sample one, right?)  I proceeded to add the apples to the custard filling, however, and bake it all in the pie shell.
      The guys really liked it a lot.  I liked the cooked apples a lot.  I wasn't as wild about the custard/apple filling as I am not all that fond of fruit in custard...too much going on at once.  Which doesn't mean you aren't going to love this, because you will...you are nowhere near as finicky about food touching other food as I am.  Nowhere near.  I would make this again for the guys as it was easy, called for simple procedures and ingredients, was not at all time-consuming, and I can always make a few addtional apples for me to snitch in the process.  Definitely worth it.  

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.