Sour Cream Apple & Cranberry Pie Recipe

It would be unthinkable to serve something other than pie for dessert at Thanksgiving dinner; tradition dictates that it’s as essential as the turkey. Pumpkin pie is a must, and apple pie runs a close second. Sour Cream Apple and Cranberry Pie is a variation of all-American apple pie; it contains a rich sour cream filling, a few cranberries, and a crisp buttery streusel topping. This delicious pie will draw raves from everyone lucky enough to get a slice.

Sour Cream Apple and Cranberry Pie

8 Servings

1 9” unbaked pie crust

Filling:
3/4 cup sugar
1 1/2 tablespoons flour
6 medium apples, peeled, cored, & sliced thinly
1/3 cup dried cranberries

1 cup sour cream
1 egg

Streusel Topping
1/4 cup oats
6 tablespoons brown sugar
1/4 cup flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 cup butter

Preheat the oven to 350°.

Press a piece of foil on the inside of the pie crust and bake in a preheated 400° oven for 10 minutes; remove the foil from the crust and set aside.

In a large microwaveable bowl, mix the sugar and flour; stir in the apples and cranberries.

Let the mixture sit about 5 minutes or until it begins to look juicy.

Cover tightly with plastic wrap.

Microwave 6 minutes.

Remove plastic wrap and stir.

Stir together the egg and sour cream; mix with the apples.

Mix the oats, brown sugar, 1/2 cup flour, nutmeg, and cinnamon.

Cut in the butter until the size of small peas (Don't over mix; it should be crumbly).

Pour the apple mixture into the pie shell.

Sprinkle the oat mixture evenly over the apples. Bake 50-60 minutes or until the top is golden and the apple mixture is bubbly.

Serve warm with whipped cream or ice cream.

	Karen Hancock BellaOnline's Desserts Editor