Every year Sam’s friend Doc throws an Oscar Pun Potlock Party and this year marked the 8th year for the annual celebration. With the only requirement being that the name of dish must be a pun featuring one of this year’s nominees. You might be thinking to yourself this is easy. Well, newsflash: it’s not. Lots of thinking and planning goes into everyone’s dish. Everyone comes prepared to bring it and if you show up with a half-ass dish, you’ll be feeling as sheepish as John Travolta after this year’s show. Some of this year’s dishes that reigned supreme: Spiked Bonez (Sam’s hot wing ode to Spike Jonze), Phily-mena Cheesesteaks, Pigs in Blanchett, Blue Jasmine Rice, Baked Nebraska, Hogist: Sausage Country, Americone Hustle with a Bradley Scooper. After last year’s Zero Bark Thirty dish that took me a solid 3 hours to do, I decided this year I’d challenge myself to making not 1 but 2 pies for my version of Dallas Pie Club. Crazy, I know as I’m no Martha Stewart but I figured it was time to use that extra pie crust from The Village Bakery and push myself back into Tried and Tested mode. Now, I’m going to admit I hadn’t made a pie since the holidays but that didn’t stop me. I had a childhood favorite on the brain: Sour Cream Apple Pie. This is one of my favorite pies in the world but sadly I never can seem to find it. Growing up in the desert my family and I would escape to our cabin in Mt Lemmon, about 1 hour away from Tucson. That’s where the Warm & Cozy Cafe entered my life. It was the place my friends and I would hike down to for pie and probably where my adventurous streak comes from. The exploring we would do as we would come down to the village opened up our lives to adventure. Oh, the good old days. Since it had been 10 years since I had this pie, I was a little nervous on how it would turn out but there was no turning back once the first cup of sour cream was poured. As I topped the pie off with a cinnamon butter mixture, I was transported back to the Warm & Cozy being 13. Jennifer Garner would have been proud. But moving on, if you like apples and cinnamon this pie has your name all over it. Don’t be intimidated by the sour cream. It actually balances out the pie quite nicely. Now get to bakin’ and don’t forget to throw a scoop of ice cream on.
Oh, and for those of you paying attention: I didn’t forget the other pie. It’s coming up in another blog post. Need to make that shit count! (Side bar: if you can’t guess the names of the above, I hid the answers for you in the links. Click above to see what nominee influenced each dish.)
Sour Cream Apple Pie Recipe:
- 2 cups finely chopped Gala apples (or your apple of choice)
- 3/4 cup sugar
- 2 tablespoons flour (optional: substitute King Arthur Gluten Free Flour)
- 1/2 teaspoon vanilla (optional: gluten free vanilla)
- 1/8 teaspoon salt
- 1 cup sour cream
- 1 egg
- 1 pie shell, unbaked (I recommend using The Village Bakery and Cafe pie crusts if you are local to LA. You keep them in the freezer until ready to bake. Plus they are pretty. Otherwise the Pillsbury Gluten Free Pie and Pastry Dough is awesome.)
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/3 cup flour (optional: King Arthur Gluten Free Flour)
- 1/4 cup butter
First off, read the instructions twice. You don’t want your teaspoons getting mix up with your tablespoons. Trust me, I know. Start off mixing up the 3/4 cup sugar and 2 tablespoons flour, add sour cream, egg, vanilla and salt. After you’ve diced your apples, add them to your mix; pour into unbaked pie shell. Bake at 425° for 20 minutes. Combine the 1/3 cup sugar with 1 teaspoon cinnamon and 1/3 cup flour; cut in butter. When it gets crumbly you’ll know it’s time to sprinkle over pie and then return to oven. Bake for another 20 minutes at 325°. After you let it cool, you’ll be ready to eat. Enjoy!