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
- 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!!