Sour Cream Apple Pie

I had a couple of red delicious apples that had gotten a bit mushy. Bought some gala apples on sale. So I got inspired to try this recipe from Alicia of Posie Gets Cozy. My version looks enough like hers that I think I did it right. Unfortunately, instead of the one hour to 1 1/4 hours it was supposed to bake for, it was closer to two hours. My sister said the pie smelled delicious and was golden brown. I thought she turned off the oven. She hadn't. Still, it wasn't dried out or anything. The top looks burnt but just tastes crunchy. The inside isn't the cinnamony carmelized consistency I generally think of and like about apple pie. It's good for a change of pace from traditional apple pie though. Sour Cream Apple Pie Adapted from Alicia of Posie Gets Cozy You'll need: For one deep-dish 10-inch pie, you'll need: 1 pie crust per my recipe for cherry pie or store-bought pie crust About 2 to 2 1/2 lbs of apples, peeled, cored, and sliced 8-oz container sour cream 1/2 cup brown sugar, divided into half for filling and for topping 1/2 cup flour, divided into half for filling and for topping 2 tblsp butter, melted 2 tsp cinnamon, divided into half for filling and for topping Make the pie crust and set aside. Peel and slice the apples. Toss with 2 tblsp brown sugar, 2 tblsp flour, and 1 tsp cinnamon. Then mix with sour cream. Fill bottom of pie pan. In a bowl, add 2 tblsp brown sugar, 2 tblsp flour, 2 tblsp melted butter, and 1 tsp cinnamon. The mixture should be crumbly. Sprinkle on top of the pie. You can double this part if you want an extra sugary-cinnamony layer on top. Bake at 350 degrees for an hour to an hour and a half until a knife inserted into center doesn't come out goopy. Enjoy! My other pie recipes: Apple Crumble Pie Cherry Lattice-Crust Pie Perfectly "Peachy" Nectarine Pie Pumpkin Pie with Chai Spices