adapted from the collected recipes of Mildred Sheldon
This recipe comes from Plains, Kansas, submitted by Mrs. Emma Jane Headrick.
I am thoroughly taken with this pie. It’s surprisingly a magnificent pie. Who would have thought that putting sour cream in apple pie would be such a win?! There are hardly any ingredients in the apple filling. Cinnamon is the only spice. There’s nothing complicated about it.
For the pie crust, using your hands, work 1 stick unsalted butter (1/2 cup) and 1/2 cup white shortening or lard into 2 1/2 cups all-purpose flour and 1/4 teaspoon salt. Gradually work in 1/8 to 1/4 cup, sprinkles or drizzles at a time, of iced water. 
Core and pare enough tart or semi-tart apples to fill a 9-inch pie plate. (Peelings are bagged, ziplocked and thrown in the freezer for jelly-making. They produce a natural pectin plus added flavoring to their own jelly taste. Jelly is then strained, and the spent peelings get discarded.)
Make the sugar-cinnamon mixture: 1 scant cup (or full measuring cup) granulated sugar, 2 tablespoons flour, 1 teaspoon ground cinnamon, and a pinch of salt. Pour half the sugar spice over the apples. 
Evenly distribute over the sugared apples 1 cup softened sour cream. Scatter remaining sugar spice over the sour cream, then put on a lattice top.
Brush sour cream over lattice strips, then sprinkle lightly with sugar. Place in a preheated 425 degree oven for 15 minutes; turn down to 350 degrees and continue baking until bubbling and browned on the crust.
peeking through a lattice
Hello Lynette, I often follow your “Shirt n the Kitchen” but I don’t reply. I love your ideas behind your recipes. I like the ideal of “sour cream apple pie”. Its a good time when the Fall apples are in to try this…Love Uncle Latta
Thank you, Uncle Latta, for following Skirt in the Kitchen and for the kind words that you wrote. (Yes, this pie was excellent! It is an unusual recipe and that’s what I like-different ways of cooking and baking.) I’ve always appreciated your input. You’ve been a vital inspiration to me growing up, and through my adult years. I’ve wanted to feature some of your food ideas, as well. It’s been good hearing from you. Take care for now. Love to you.