Dessert: Sour Cream Apple Pie

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Sour Cream Apple Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

Pastry dough
2 large eggs
1 1/2 cups sour cream
1 1/2 teaspoons vanilla
1 1/3 cups sugar
3 tablespoons plus 1/3 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 pound Granny Smith apples
1 teaspoon cinnamon
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

Instructions

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Chill shell 30 minutes.
While shell chills, put oven rack in middle position and preheat oven to 400 °F.
Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth. Peel and core apples, then cut into wedges slightly less than 1/4 inch thick. Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.
Bake pie 15 minutes, then reduce oven temperature to 350 °F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.
While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
Remove pie from oven and increase oven temperature to 400 °F. Crumble topping evenly over top and bake until sugar is melted, about 10 minutes. Cool pie on a rack at least 45 minutes. Serve warm or at room temperature.

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