To Southern Cream Apple Pie

If you say you want apple pie in the Cartwright household it’s gonna be Southern Cream Apple Pie and that’s that. This is a recipe that has a great story and I am downright proud that I finally made it. You see this recipe came into the hands of my mom about the same time that I came into her arms. Yep its been in this household for 24 years and I would bet high money that no other apple pie recipe will ever reign more superior.

Now as you may or may not know I am an Army brat – born and raised across three countries, multiple states and I wouldn’t have it any other way. Now my mom was part of the Officer Wives Club down in Ft. Stewart GA where I was born and this magnificent group of women put together cookbooks of their shared recipes. This gem of a recipe is on page 177 of the “Gator Gourmet” – a cookbook that we also know in this household as “the one with no cover”. There are tons of great recipes in the Gator Gourmet ( I’ll save the family trips to the gator swamps for another time), but this is the one that once people have a slice of this pie they wanna get the deets on making it ASAP. So I share with you a “family” recipe – donated from my extended military family.
Insatiably|Southern Cream Apple PieRecipe:

Pie Crust:
1½ cups all-purpose flour
½ teaspoon salt
¼ cup vegetable shortening
¼ cup butter, cold
4-5 tablespoons ice water

Butter a 9-inch pie plate or skillet and set aside.
In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.
Preheat your oven to 425F in preparation

Pie Filling:
3/4 cup sugar
2 Tbsp. flour
1 cup Greek yogurt (originally this was sour cream –> results are it tastes the same)
1 beaten egg
1/2 tsp. vanilla
1/4 tsp. salt
2-3 cups good baking apples (golden delicious are divine, off season, try granny smith), sliced thin.

Mix all the ingredients (minus the apples) together with a whisk. Once homogenous and with a nice thickness, add the sliced apples and mix until all the apples are covered.
Fill your pie crust with the apple mixture.
Bake in the middle of your oven for 35 minutes (at 425F)

1/4 cup butter
1/2 cup sugar
6 Tbsp. flour
2 tsp. cinnamon

Mix all 4 ingredients together until crumbly.
Sprinkle on top of the pie until all of the pie is covered and bake for another 10 minutes.

Insatiably|Southern Cream Apple PieThis is what I like to call good eating and it was the perfect way to ring in the month of October!

Cheers to a good October


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