Better known as…sour cream apple pie with a crumb topping. This is from Ma and the original is from an old Shepherd King Church Cookbook, though I’ve trimmed the sugar and recommend cooking the apples – enjoy!
Devonshire Apple Pie
1/4 recipe of Brown Sugar Pastry – or enough pastry for 1 crust, ideally parcooked. Press this into a 9-inch deep Pyrex pie plate with a good half-inch overhang, decoratively crimp the edges, freeze it solid for a half hour, line the crust with lightly oiled foil and fill with pie weights, bake at 400 for 20 minutes.
8 medium-sized apples, peeled, cored and thinly sliced – about 6 cups
1/4 c. butter
1/4 c. EACH sugar AND brown sugar
1/2 t. cinnamon AND 1/4 t. nutmeg AND 1/8 t. salt
2 t. lemon juice AND 2 T. flour
2/3 c. sour cream
Streusel Topping – 1/2 c. EACH flour AND brown sugar whisked together – then use a pastry cutter to cut in 6 T. cold butter until the mixture is well mixed and crumbly.
Preheat the oven to 450. Melt the butter in a large skillet and add in the apples with both sugars, cinnamon, nutmeg, salt and cook over medium low heat until the apple juices have significantly reduced, then stir in the lemon juice and flour and leave the filling to cool for a bit. Before filling your pie shell, stir in the sour cream, fill the shell, then evenly spoon on the streusel.
Alternatively, stir together the apples, sugars and spices in a large bowl and allow the apples to macerate (sit and get juicy) for a good half hour, then drain the whole mixture through a colander placed over a bowl. Pour the juices into a small pot or microwave safe bowl, add only 2 tablespoons of butter, bring it to a boil and reduce the juices by at least a third. Add the apples from the colander back into a large bowl and mix in the flour, then add in the sour cream and stir until all is well combined. Spoon the mixture into your prepared pie shell, pour the juice and butter reduction evenly over top and then liberally and evenly sprinkle on the streusel topping – you’ll feel like it’s a lot, but this is a good thing.
Bake at 450 for 10 minutes, then add your crust protecting ring and bake at 350 for 45 to 50 minutes until the crust that you can see through the pie plate is a golden brown and the top is as delightful looking as you’d like. Allow the pie to cool to room temperature to allow for nicer looking slices.
- Category: Pastry, Pie, Apple