I've been waiting for him to ask me...

N8tr0n: Umm...I was wondering if you could make that sour cream apple pie again?

Oh babe, you barely needed to ask...

This pie first entered our lives last fall. I can't remember how many times we've made it since then...five?...six? It doesn't matter. What matters is that it is sitting on my kitchen counter right now.

I believe the pictures and the name SOUR CREAM APPLE speak more for the wonders of this pie than I ever could. I will say that I made this one with a pre-made Pillsbury crust--gasp--I know, right! But pie crust and I have been having some issues lately and I knew that I wanted to be able to just enjoy this pie--not fight with it. Thus...I let the dough-boy do the rolling. Best decision ever.

I spotted the recipe on the lovely Alicia's blog Posie Gets Cozy. Clickity-click over to her blog (if you haven't already because I have this feeling that everybody reads her blog) for the recipe and for all the other sweetness she has to offer in both desserts and crafts. Be sure to thank her.

Any guesses as to what we all ate for breakfast this morning?

Sour Cream Apple Pie
Adapted From: Posie Gets Cozy

Topping:
4 1/2 Tbsp. unsalted butter, softened
1/2 C. Sugar
1 1/2 t. Cinnamon
3 Tbsp. flour
Blend until combined well. Cover and chill while making the filling.

Filling:
1 1/3 C. sour cream
2/3 C. sugar
1/4 t. salt
2 t. vanilla
2 large eggs
3 Tbsp. all-purpose flour
4-5 large Granny Smith apples, peeled, cored, and thinly sliced
Mix together everything but the apples. Add apples and stir to combine

Pie crust of your choice. This pie works best with a deep-dish pie plate.

Pour filling into pie shell and crumble the topping over it. Bake on a baking sheet at 35o degrees for 1 to 1 1/4 hours. Transfer to rack and let cool completely—or not.