Tuesday, November 29, 2011

Normand Apple Pie

...to celebrate the season!

I've been meaning to share this recipe for some time, but between making it and taking photos, it's not always an easy mix.  But I've finally managed to do both.

This pie is a bit of a mixture of a few recipes I've tweaked and added to or taken away from myself.  It's very simple (as you'll soon see), but receives accolades every time I make it.  I hope you'll try it and enjoy!

Ingredients:
For the topping
3 Tbs unsalted butter at room temperature
1/4 C sugar
1 tsp cinnamon
2 Tbs flour

For the pie1 pie crust (either pre-made or homemade, the choice is yours)
1 C sour cream
2/3 C sugar
1/4 tsp salt
2 tsp vanilla
2 large eggs
3 Tbs flour
5-6 apples (I prefer more acidic varieties)
2-3 Tbs Cognac

Method:
For the topping

- Blend all ingredients together until well combined

- Cover and chill

For the pie
- Peel and slice the apples in approximately 1/2 inch slices

- Whisk together sour cream, sugar, salt, vanilla, eggs, flour and cognac in a large bowl

- Add the apples to this mixture and combine

- Spoon filling into the pie crust (in a pie tin of course)

- Crumble topping over the top

- Bake in the middle of the oven for 60-75 minutes.  You may need to cover the top of the pie with aluminum foil near the end in order to prevent over-browning.


Enjoy!








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