Thursday, November 20, 2008

Sour Cream Apple Pie


  • 1 Pillsbury refrigerated pie crust (from the 15 oz box) soften as directed on box


  • 1 1/4 C Sour Cream
  • 3/4 C granulated sugar
  • 1/4 C all purpose flour
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 egg
  • 6 C Granny Smith Apples, peeled, cored and sliced 1/4″ thick. ( I used 6 medium Granny Smith’s)


  • 1/2 C all purpose flour
  • 1/2 C chopped walnuts
  • 1/4 C granulated sugar
  • 1/4 C packed brown sugar
  • 1/2 tsp ground cinnamon
  • dash salt
  • 3 Tbsp cold butter

  1. Heat oven to 400 F.
  2. Place pie crust in a 9″ glass pie plate as directed on the box.
  3. In a large bowl, beat all filling ingredients (except apples) together with a wire whisk until well blended.
  4. Fold in apples and mix until well coated
  5. Pour into the crust lined pie plate
  6. Cover the edges of the pie crust with strips of foil to prevent burning.
  7. Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 more minutes.
  8. While the pie is baking, mix all topping ingredients (except butter). Cut in butter, you want the mixture to resemble coarse crumbs; refrigerate until ready to use.
  9. Sprinkle the topping over pie; bake 20 to 25 minutes, or until the topping is golden brown. During the last 5 minutes remove the foil strips to get the crust edges golden brown
  10. Cool completely on a cooling rack.

*Rachel’s tweaks: I would add an additional 1/2 C of chopped walnuts to the topping because walnuts rock and the combination of the walnuts, crispy topping, creamy sour cream apples is just too delicious for words. When the pie is fully cooked, switch the setting to broiler and leave the pie in for a few more minutes. This will caramelize the sugars and give you an amazingly awesome tonguegasmically delicious crust that you will fall in love with.

Found On: Blissfully Domestic