Hot Quaker Oats Scandinavian Sour Cream Apple Pie
5 Cups Of Skinless Chopped Crisp Green Apples
1/4 Cup Of White All Purpose Baking Flour
2/3 Cup Of C&H White Pure Cane Sugar
1/3 Cup Of Dark Brown Sugar
1/8 Cup Of Quaker Brand Rolled Oats
1/8 Teaspoon Of Fine Ground Table Salt
2 Tablespoons Of Real Unsalted Butter
2 Tablespoons Of Organic Bees Honey
1 Large Whole Fresh Egg
1 Teaspoon Of Freshly Ground Cinnamon
1/4 Teaspoon Of Freshly Ground Nutmeg
1 Dash Of Ground Cloves
2 Teaspoons Of Pure Vanilla Extract
1 1/2 Cups Of Cold Fresh Sour Cream
Serving Size 8
614 Calories Per Serving
24 Grams Of Fat
I have to thank Warwick from Santa Clarita, California for sending us this amazing hot Quaker oats Scandinavian sour cream apple pie recipe.
To begin the recipe, you should first take out a nine inch pie pan, and then line it with the premade pastry crust bottom. Next preheat the oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
Moving forward, next take out a large mixing bowl, and then gradually stir in the skinless chopped crisp green apples, white all purpose baking flour, white pure cane sugar, dark brown sugar, Quaker brand rolled oats, fine ground table salt, real unsalted butter, organic bees honey, freshly ground cinnamon, freshly ground nutmeg, ground cloves, pure vanilla extract, and cold fresh sour cream. Whip these ingredients together until your pie filling is completely uniform and consistent. Next refrigerate the filling for one hour, as this will help thicken it. Once chilled, spoon it into your lined pie dish, then level out the filling using the back or edge of your spoon. Next firmly tuck into place the top pastry crust layer, fluting the edges where both ends meet. Finally you will want to cut several small holes in the top of the pie, then glaze the surface with the beaten fresh egg. If you have any leftover honey, evenly glaze the crust with a little bit of it.
You are now set to bake the pie for forty minutes, or until the crust is golden, and the apples inside are tender and moist.