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“My greatgrandmother Esslinger's recipe. Not the "Dutch" apple pie with crispy topping, this is a very rich sour cream based pie. Baking time varies on what type of apple is used and how large they are to begin with. Keep a close eye on the pie while it bakes so it doesn't burn.”

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Line 9" pie plate with crust.
  3. Line the crust with the apple sections, core side up.
  4. Mix sugar, sour cream and cinnamon very well.
  5. Pour mixture over apples.
  6. Put pie pan on cookie sheet and place on oven rack appproximately 4 inches above bottom of standard sized oven.
  7. Bake slowly until filling has set and is starting to brown slightly.
  8. A toothpick inserted into the center of the filling should come out clean and the apples should be tender.
  9. Remove from oven and cool overnight on a wire rack so the crust doesn't get soggy.

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