Sour Cream Apple Pie

When Thanksgiving and Christmas come around, who doesn't want to wow family and friends gathered around the table? As delectable as an old-fashioned apple pie is, this sinfully good variation is truly holiday-worthy. Don't be tempted to skimp on the oats, as some recipes do... they absolutely take the crumb topping over the top.

Sour Cream Apple Pie with Streusel Topping

Filling
1 cup sour cream
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly ground
1 teaspoon vanilla extract
1 egg
4 cups apples, peeled and sliced (such as Honeycrisp or Braeburn)
1 9-inch unbaked pie shell, well-chilled

Streusel Topping

1/3 cup brown sugar, packed
1/3 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
1/3 to 1/2 cup quick oats

Preheat oven to 400 degrees.

Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, coating well. Pour filling into pie shell and bake for 25 minutes.

Remove the pie from the oven and sprinkle the streusel topping over. Bake an additional 20 minutes, covering the exposed crust with a silicon pie shield or aluminum foil to avoid over-browning.

Allow the pie to cool for at least an hour before serving.