Savory, sweet, interesting. I watched my aunt construct a set of beautiful pies to Mozart with green apples, sugar, sour cream, and other ingredients on the week of Thanksgiving 2015. She was using a recipe given to her by a beloved member of her former church home--Ms. Annie Lee Ray. As she told me the story, I'm curiously watching her and wondering to myself "sour cream, in a pie?" I stared at Ms. Ray's handwriting (FYI--I'm using Ms. because I do not know if she was a Mrs. or not. Ms. is an honorific term that can be used regardless of a woman's marital status. ;) ) and kept the faith. I'm in the South for cryin' out loud. You can't go wrong (usually) with a pie down here.
The recipe:
(My aunt doubled hers to make two pies, but this recipe is for one pie.)
Sour Cream Apple Pie
5 Large, tart apples1 Tablespoon lemon juice
3/4 Cup sugar
1/3 Cup all-purpose flour
1/4 Teaspoon salt
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1/2 Stick butter or margarine
1 Cup sour cream
1 Pastry-lined 9-inch pie pan (deep pie crust)
1. Peel apples and cut into slices. Arrange slices in over-lapping rows in pastry pie pan, sprinkle with lemon juice.
2. Mix sugar, flour, salt, cinnamon, and nutmeg. Cut in butter until crumbly, spoon over apples.
3. Spread sour cream over top. Bake in oven at 350 degrees for one hour or until brown.
1 pie--8 servings.
The Results
You might get a hint of sour cream flavor.With this pie, it was directly on top, and in sync with everything sweet underneath. The savory essence of the sour cream blended with the spicy cinnamon and nutmeg, creating a delicious after-dinner delight the entire family enjoyed for weeks.
This pie steps away from the usual apple pies we've all had in our lifetimes. It's not as sweet as a regular apple pie would be, but has just enough spice and flavor to compete. It's just as simple and easily made, but its main ingredient opens the door to a new flavor sensation--savory goodness. Indeed I did savor each bite, taking my time to let my tastebuds mingle with the pie's filling. I thought it was special that my aunt decided to make this dish. There's nothing like a good old-fashioned pie recipe. The women who make them usually have years and years of throwin'-down practice to create wonderful dishes.
The creation of the pie was the best part. The way my aunt sat at the island counter slicing and peeling, chopping and prepping. To watch her beautiful brown hands blend and create, as she told me about this woman's life was very special. I could tell that she cherished Ms. Ray's decision to bless her with that recipe. It's an important one--we often lose good recipes such as these, because our loved ones pass on and take them to the great beyond. I hope that documenting it in my blog enables Ms. Annie Lee Ray's recipe to be created and shared with the entire world.
Happy baking. :)