When I started Lolly’s Sweet Treats in July, I had the intention of doing a special Cooking with Jess feature every month where my friend Jess and I and cook new food together. Unfortunately, August was insanely busy for the both of us so Jess and I had to skip a month. Now that school’s over and we both have jobs, we started it back up. This time I went over to Jess’s apartment. She planned the menu this month and it included: Flat Iron steak with avocado butter, a vegetable pancake topped with mixed greens and goat cheese, tossed salad, garlic herb challah, and sour cream apple pie. It was a delicious meal. Unfortunately, I forgot my digital camera and had to use Robert’s older one he has for work, so the pictures are a little fuzzier.
My first time cooking with beets- Jess showing me the ropes
Cutting the vegetable pancake!
Sour Cream Apple Pie
Yield: 8-10 slices
- 1 recipe of your favorite pie crust
- 1 cup sour cream (or plain yogurt)
- 1 large egg
- 1 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 6 medium Golden Delicious apples (peeled, cored, and thinly slices)
- 6 Tbsp unsalted butter
- 1 cup flour
- 1/2 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup chopped pecans
- 1 tsp cinnamon
- 1/4 tsp salt
Preheat oven to 400 degrees. Roll out the dough to a 12 inch round. Ease into a 9 inch pie plate. Trim and crimp edges. Chill in the refrigerator for 30 minutes.
Meanwhile whisk together the sour cream, egg, lemon juice, and vanilla. Add apple slices to the sour cream mixture and mix well. Spoon the mixture into the pie shell and bake for 30 minutes. Reduce oven temperature to 350 degrees and bake for 20 minutes more.
Melt the butter. Stir together the flour, both sugars, pecans, cinnamon, and salt. Stir in the melted butter until crumbly. Carefully sprinkle the mixture on top of the baked pie and bake until apples are tender, about 20 minutes longer. Allow to cool completely. Chill for 1 hour before serving.