How To make Amish Sour Cream Apple Pie
1 c Sour cream
1 lg Egg
3/4 c Sugar
2 tb All-purpose flour
1/4 ts Salt
1 ts Vanilla extract
2 1/2 c Apples, peeled; diced
1 9 inch pie shell; unbaked
Crumb topping: 1/2 c Brown sugar, packed
1/3 c All-purpose flour
1/4 c Butter
1 ts Ground cinnamon
Recipe by: Jo Merrill Use dairy sour cream for this recipe-not a sour cream substitute. Beat sour cream and egg together; add sugar, flour, salt and vanilla. Mix until smooth. Stir in apples. Place mixture into pie shell and bak in preheated 400 degree oven for 25 minutes. Meanwhile mix topping ingredients until crumbly
Remove pie from oven and sprinkle the crumb topping over. Bake 20 minutes longer. :
How To make Amish Sour Cream Apple Pie's Videos
Easy Apple Bread Recipe
Loaded with warm spices and apple flavors, this Apple Bread recipe is perfect for fall. You won’t believe how simple and quick it is to make this recipe, and it will make your mouth water as the aroma wafts through the kitchen once it’s in the oven. It has such a tender, buttery, and moist crumb with a wonderfully crispy crust, making for the ideal breakfast or snack everyone will love.
RECIPE:
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Paper Bag Dutch Apple Pies by Shelly Hospitality
Apple Crisp Recipe - How To Make Apple Crisp
This Apple Crisp recipe is the ideal cozy fall dessert! It's loaded with fresh sliced apples and topped with a crisp and buttery cinnamon oat topping. It's completely irresistible served with a scoop of vanilla ice cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients
4 lbs firm-crisp apples, 11-12 medium apples*
2 Tbsp lemon juice
3/4 cup granulated sugar, or to taste**
3 Tbsp all-purpose flour
1 1/2 tsp cinnamon
For the Crumb Topping:
1 3/4 cups flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp salt
1 cup unsalted butter, (room temperature), plus more to butter pan
1 cup rolled oats, or old fashioned oats
RECIPE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:55 Prepping apples
3:32 Making cinnamon-sugar mixture
4:09 Making crumb topping
5:39 How to bake apple crisp
6:39 Our favorite way to serve
8:28 Taste test
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DELUXE SOUR CREAM APPLE PIE
Apple pie with a creamy filling and crusty topping ! Deluxe and Rich !
smooth and pleasant with chunks of apple on a flaky pastry topped with crumbs that accent the flavour nicely !!
Classic Apple Crisp | Emeril Lagasse
When asked to name some favorite desserts, this Classic Apple Crisp baked in a cast-iron skillet with a buttery crumb topping is always at the top of Emeril’s list. Learn which apple varieties are best for making this old-fashioned treat. Without a doubt, this apple crisp is a must-have dessert come fall!
CLASSIC APPLE CRISP
SERVES 6 to 8
4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces, plus 1 tablespoon for skillet, room temperature
1/2 cup all-purpose flour
1/4 cup light-brown sugar
1/4 cup plus 3/4 cup granulated sugar
1/4 teaspoon salt
3 Granny Smith apples
3 Golden Delicious apples
2 teaspoons fresh lemon juice
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon cinnamon
Place a rack in the center position and preheat the 375 degrees. Butter a 9 or 10-inch cast-iron skillet with 1 tablespoon butter. Set aside.
In a medium bowl, combine flour, brown sugar, 1/4 cup granulated sugar, and salt. Add cold butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate crumb topping while preparing the filling.
Peel and core the apples. Cut in half and cut each half lengthwise into 6 slices. Place the slices in a large mixing bowl and toss with lemon juice after each addition. Add the remaining 3/4 cup of granulated sugar, cornstarch, and cinnamon. Using a large spoon, stir well to combine. Transfer apples to prepared skillet and crumble topping evenly over apples. Bake until golden brown and bubbling, about 45 minutes to 1 hour. Transfer skillet to a wire rack to cool for at least 10 minutes before serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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1943 Sour Cream Raisin Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1943 Sour Cream Raisin Pie Recipe - - Old Cookbook Show - Glen And Friends Cooking
Depending on where you are from, this pie seems to have a number of different names: Amish funeral pie, Funeral pie are a couple of names. Some have likened this to a Yorkshire curd tart, or a Nova Scotia Cream tart. What do you call it?
Ingredients:
1 cup seeded raisins (floured)
1 cup sour cream
1 cup brown sugar
1 egg (beaten)
Spices
Salt
All butter pie crust:
Method:
Mix all together
Pour into uncooked pastry shell and cook until filling is done.
Method 2020:
Preheat oven to 425ºF.
Mix all ingredients together and pour into an unbaked 9” shallow pie shell.
Bake at 425ºF for 15 minutes, then reduce temp to 325ºF and bake 30-40 minutes more, or until centre is just jiggly.
Remove from oven and cool on a rack before serving.
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