This apple pie is smothered in sour cream! Say what?! Yes. You read that right. I was skeptical but curious. And quite frankly, a little afraid of the extra calories. After all, it is topped with sugar. BUT, I had to try it! Much to my delight, it was totally worth it. And not at all sour cream tasting. Oh and that crispy crunchy topping? mmm
Here is the full excerpt of this recipe from the old recipe book. (From Prairie Kitchens by Emmie Oddie)-as shown here in a previous post about my love of old books.
SCHNITZ PIE (Pennsylvania Dutch)
In 1800 Mennonite families from Pennsylvania settled in the forest on the banks of Grand River, Waterloo County, Ontario. At that time dried apples were used in Schnitz pie but today fresh apples add a zesty appeal to this traditional dessert.
- 1 9-inch (22.5 cm) pie shell, unbaked
- 5 cups apples, peeled, quartered
- 1 cup sour cream
- 2 tbsp. flour
- 3/4 cup sugar
- 3 tbsp. butter
- 1 tsp. cinnamon
Apparently I missed the part about arranging them “attractively” hahaha And peeling! But those are crab apples….so… not gonna do it 🙂 It’s more rustic this way. I like it!
- Prepare pie shell.
- Arrange apples attractively in pie shell.
- Pour sour cream all over apples.
- Mix flour, butter, cinnamon; sprinkle over pie.
- Bake at 325 F (160 C) about 45 minutes until apples are cooked and custard is firm.
- Yield: 6 servings
Yes you read that right… it makes a custard!!
Whether you prefer a big ‘ol slice of banana loaf slathered in butter or a sophisticated piece of coffee cake; I’ll show you how this recipe can please both your moods.
This is a favorite recipe among the dwellers of my home. But because of the small RV oven and the very long cooking time, which is not conducive to cooking with propane; its hard to do the traditional big loaf. Since I’m a huge fan of cake, this is our solution.
- 1 cup of sugar
- 1/2 cup butter
- 2 eggs, well beaten
- 7 Tbsp sour cream
- 1 tsp baking soda
- 2 cups flour
- 2 or 3 ripe bananas
- 1 cup walnuts or chocolate chips, optional
- Mix sugar, eggs and sour cream together.
- Mix baking soda and flour. Add to wet ingredients.
- Mash banana and add in.
- Add Walnuts, if desired; mix all together.
- Put in loaf pan.
- Bake at 350 for 70 minutes.
This is the original recipe and it is delicious. If you’d like to try it coffee cake style…
Spread 1/2 the mixture into an 8×11 pan or similar size. Then make a mixture of brown sugar and cinnamon to sprinkle over. Then drop the rest of the batter over top. You can add walnuts in the mix or sprinkle on top. If you (or your kids)prefer chocolate chips, just mix them into the batter for a nice cake.
I have 2 daughters and they each made one in the same week using the 2 different ways. We actually used yogurt for one of the recipes. But the sour cream makes the cake more moist.
So there you have it… Sometimes some simple changes are helpful when you don’t have a full kitchen at your disposal. I’ve also made plenty of cakes and muffins in an electric oven… Also called a turkey roaster. This actually browns the cake, so be careful. You’d be far more likely to burn a cake in there than in your RV oven.
Happy baking everyone! Don’t forget to share your tips in the comments!