If you’re looking for last-minute dessert ideas for Thanksgiving, this is an amazing apple pie recipe that I got years ago from the Atlanta Journal Constitution. It’s only fair to warn you that it won’t be the most beautiful apple pie you’ve ever seen, but it just might taste the best.

Sour Cream Apple Pie

Apple Filling:
2 eggs, beaten
1/2 cup packed light brown sugar
1 cup sour cream
2 Tbsp. flour
1 tsp. vanilla
1/4 tsp. salt
4 large Golden Delicious apples, peeled, cored, and thinly sliced
1 9-inch deep-dish unbaked pie shell (my grandmother’s easy pie crust recipe is below)

1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp. cinnamon
3 Tbsp. butter, softened

Preheat oven to 400 degrees.
For the filling, in a large bowl, combine eggs, sugar, sour cream, flour, vanilla, and salt. Stir in apples to coat them well with filling mixture. Pour into crust, mounding apples in center. Bake 30 minutes.
Meanwhile, make topping. Combine all ingredients in a small bowl until crumbly. Lower oven temperature to 350 degrees and remove pie. Sprinkle topping evenly over pie and bake 20 minutes.
Note: For more color and flavor, add 1/2 cup cranberries to apples before stirring them into the filling mixture.
Do-ahead tips: Bake a day in advance and serve chilled, at room temperature, or warmed in a low oven.

Here is my Grandmother’s pie crust recipe. The fabulous thing is that you stir the ingredients together right in the pie plate – no rolling or transferring!

Grandmother’s Easy Pie Crust

1 1/2 cups flour
1/2 cup oil
2 Tbsp. milk
2 tsp. sugar
1/2 tsp. salt

Stir ingredients together in pie plate, then shape by hand for crust.

Happy Thanksgiving, and enjoy!

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