Feeding the kids: Sour cream apple pie
The sour cream apple pie recipe can be found in "The Big Book of Pies & Tarts," by Betty Crocker (Houghton Mifflin Harcourt; $19.99). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a tasty dessert, perfect for Thanksgiving. I found the recipe in "The Big Book of Pies & Tarts," by Betty Crocker (Houghton Mifflin Harcourt; $19.99).
1. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box.
2. In large bowl, beat all filling ingredients except apples with whisk until well blended. Stir in apples. Spoon filling into crust-lined plate. Cover crust edge with pie shield ring or strips of foil to prevent excessive browning.
3. Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer.
4. Meanwhile, in medium bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs; refrigerate until ready to use.
5. Sprinkle topping over pie. Bake 20 to 25 minutes or until topping is golden brown. Cool on cooling rack at least 2 hours before serving. Store covered in refrigerator.
