I have always believed that Thanksgiving dessert is pie, including pumpkin, but it doesn’t have to be. My daughter and grandson (the culinary school student) bake pies for dinner at my house, but sometimes I make something too.
When my mother was with us for Thanksgiving, we had to have jello. Her reasoning was that everyone was too full after dinner to have pie, but there was enough room for jello. She prepared it in some really pretty amber-colored sherbet glasses, and topped them with whipped cream. I still have the amber-colored sherbet glasses, but I’m afraid that the jello has gone by the wayside in my house!
I made some lemon bars yesterday, and I will freeze some of them individually for next week, and I’m looking for another dessert to make myself for the big day. Maybe sour cream apple pie?
This recipe is one I have made for years. I first tasted it at a restaurant where my boss and some of our employees would go for lunch for a special occasion, or when we were entertaining customers. The restaurant was called The Farm House, and they had the BEST homemade food, especially desserts! Sadly, they went out of business some years ago.
Sour Cream Apple Pie
1 cup sour cream
3⁄4 cup sugar
2 tablespoons flour
1⁄4 teaspoon salt
1 teaspoon vanilla
2 1⁄2 cups apples, peeled and thinly sliced or finely chopped
1 unbaked 9-inch pie crust
1/2 cup brown sugar
1⁄4 cup butter
1⁄3 cup flour
1 teaspoon cinnamon
Beat sour cream and egg together.
Add flour, sugar, salt and vanilla.
Mix until smooth.
Stir in apples.
Pour into the pie shell, and bake at 400 degrees for 25 minutes.
Mix the crumb topping ingredients until crumbly.
Remove pie from oven and spread with crumb topping.
Bake 20 more minutes.
What do you plan to serve for Thanksgiving dessert? Do you have something new that you want to try?