Girls Weekend at Lake Burton with Sour Cream Apple Streusel Pie and Butterscotch Monkey Bread

A few weekends ago, I got the chance to go to a friend’s lake house for the weekend. We only packed our pajamas, pups, gossip magazines, great movies and wine. Could it get any better? We got to kayak around the lake some, let our pups explore the great outdoors, and simply relax. It was really a great weekend. Here’s a shot from their deck and the one picture I could grab of Etta while she was investigating.

I wanted to bake a few treats to show my appreciation. Instead of lugging around the flour, sugar, cinnamon, and such, I packed all of my ingredients pre-measured in plastic baggies. It made the process much easier. Both of these would make great treats for Thanksgiving or Christmas. They’re not difficult, and they really impress!

Sour Cream Apple Streusel Pie
via
Filling:
2 T. flour
1/2 c. sugar
1/4 tsp. salt
1 egg lightly beaten
2 tsp. vanilla
1 c. sour cream
4 c. thinly sliced apples (I used a combination of Honeycrisp and Granny Smith)

Streusel Topping:
1/2 c. flour
1/2 c. sugar
2 tsp. cinnamon
1/3 c. butter, softened
Preheat oven to 425 degrees. In a large bowl, combine filling ingredients. Add the sliced apples last, and toss gently to coat. Poke holes in the bottom of your unbaked, thawed pie crust with a fork. Then layer the apple mixture into your crust. Slightly mound them in the middle. Feel free to egg wash your crust at this point to make sure it's perfectly golden brown. Bake this at 425 degrees for 15 minutes.

While this is in the oven, combine topping ingredients Cut in the butter until you have coarse crumbles. Use a  pastry blender for this process. Remove the pie from the oven after 15 minutes, reduce the heat to 350 degrees, and evenly top with crumble mixture. At this point, I covered my crust edge only with tin foil because it was already really brown. Continue baking for an additional 30-40 minutes at the reduced temperature until apples are still firm but tender. This can be served warm or at room temperature. It would be great with a scoop of ice cream :) Enjoy!

I'll share the recipe for the Butterscotch Monkey Bread in my next post. Feel free to comment if you have any questions about the pie.