When pie season settles into Central Alabama, I start craving desserts that make the kitchen feel warm and welcoming. This Old World Bavarian Apple Pie from the yellow Calling All Cooks cookbook was just the inspiration I needed.

overhead view of to sour cream old world Bavarian Apple Pies on a wooden kitchen table. — These homegrown apples found their calling, and it was definitely pie!

It’s a little different from a classic cinnamon apple pie. Tart apples bake in a creamy sour cream filling, all tucked into a pie crust and finished with a buttery brown sugar topping. The filling is rich and smooth, and the crumb topping gives every slice a sweet, cozy finish. It’s the kind of old-fashioned pie I’ll be glad to bring back every fall.

What Makes This Apple Pie Special

The sour cream and beaten egg make a creamy filling that’s almost custard-like, while tart apples keep the pie from tasting too sweet. A simple brown sugar crumb topping adds buttery crunch.

The recipe comes from Calling All Cooks, submitted by Nancy Tatum of Riverchase Council. I’ve kept the original ingredients with just two additions and rewritten the directions for easier reading.

yellow Calling All Cooks cookbook making old world Bavarian Apple Pie.

Ingredients

For the pie

2 cups finely chopped tart apples
¾ cup granulated sugar
2 tablespoons all-purpose flour
⅓ teaspoon salt
½ tablespoon cinammon
¼ teaspoon nutmeg
1 large egg, beaten
½ teaspoon vanilla extract
1 cup sour cream
1 unbaked 9-inch pie shell

For the topping

⅓ cup all-purpose flour
¼ cup butter or margarine
⅓ cup brown sugar

How to Make Old World Bavarian Apple Pie

Prepare the apples. Peel and finely chop the tart apples. Measure out 2 cups and set aside.
Mix the creamy filling. In a bowl, combine the granulated sugar, cinnamon, nutmeg, flour, and salt. Add the beaten egg, vanilla, and sour cream. Beat until smooth.
Fill the crust. Stir the chopped apples into the sour cream mixture. Pour the filling into the unbaked pie shell.
Bake the pie. Bake at 375°F for 15 minutes. Reduce the oven temperature to 325°F and bake for 30 minutes longer.
Make the topping. Blend the flour, butter, and brown sugar together until crumbly.
Finish baking. Remove the pie from the oven and sprinkle the topping evenly over it. Return the pie to a 350°F oven and bake for 15 to 20 minutes, until the topping is browned.

making crumb topping from real butter for old world Bavarian Apple pie — **Everything tastes better with the addition of a crumb topping.**

apple pie with crumb topping — **Perfection!**

Let the pie cool before slicing so the creamy filling has time to set.

apple pie, apples, fall desserts, thanksgiving, crumb topping pies

dessert, baking

american, German, french

Yield: 8

Author: Erin Glover