Mom's Sour Cream Apple Pie

I was debating what to make to celebrate the Fourth of July earlier this week.  I decided to go with apple pie, and make the recipe my mom always makes that I love so much.  It sounds funny that it's a sour cream pie, and a friend told me another name for that kind of pie, and now I can't remember what it is!  Rats...  The sour cream may sound peculiar, but it is just perfect in this pie.

What I love about this pie is how easy it is.  Part of the ease comes from all the work my mom and I do in the autumn.  A family tradition of ours is to pick and can apples.  I love it!  And I love having delicious apples on hand for recipes like this. 

Unfortunately for me, I overlooked the notes to myself that it takes a little longer to cook the pie than the recipe originally states.  The pie was slightly undercooked.  Lucky for me there are no eggs to worry about getting cooked through, and the apples are already a nice soft texture from getting canned.  The pies still tasted phenomenal.  I did double the recipe and make two pies.  I also borrowed my mom's pie dishes because they are deeper than the standard pie dish.  My mom said she doesn't think you have to use the deep dish, but she always does.

Here's the recipe:

Ingredients:

1 crust - 9 inches

Pie Filling

3/4 cup white sugar
2 Tablespoons flour
1 cup sour cream
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 quart cans chopped apples (about 6 cups)

Topping

1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup flour
4 Tablespoons butter

Directions

Heat oven to 350 degrees.

Bake shell 5 minutes (be sure to poke holes in it so it doesn't puff up.)

Mix Pie Filling ingredients and pout into shell. Bake for 30 minutes. (it usually takes longer.)

Prepare topping. Sprinkle over pie and bake 7-10 minutes till bubbly. (this part takes a little longer too.)