Favorite Sour Cream Apple Pie (circa 1992)

Creamy, tender apples baked under a thin, crackly cinnamon-sugartopping, it's no wonder this recipe is still popular today asit was when first published in "Gourmet Magazine"over 20 years ago. 


And it slices so beautifully, thanks to the sour creamcustard filling.  It's easy to make too as it onlyrequires a bottom crust (and if you're short ontime refrigerated or frozen pie crust pastry will do.)
The original recipe suggested serving each slicewith a dollop of ginger flavored whipped cream,but I've never made it that way. I prefer a slightlysweetened dollop of freshly whipped cream, or ascoop of good quality vanilla or cinnamon ice cream.
It's a wonderful way to send 2012 outon a sweet note. If you try it, I hope it will becomeone of your favorites too!



Happy New Year, friends!!  Thank you so much for your friendship and all of your kind messages and support throughout this past year. ((Hugs!!))

I'm wishing you all the best; health, happiness,peace and prosperity in 2013. 
xo and blessings~
Mari

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