Sour Cream Apple Pie with Gingerbread Crust

By 11650

Ingredients

• Gingerbread Pastry:
• In medium bowl combine
• 1 1/3 C white whole wheat or white flour
• 1 t. ginger
• 1 t. allspice
• 1/4 t. salt
• Stir In:
• 1/3 C cooking oil
• 2 T. milk
• Pie:
• 1/3 C sugar
• 2 T. flour
• 2/3 C sour cream
• 1 beaten egg
• 2 t. vanilla
• 5 C sliced, peeled cooking apples
• 1/3 C. flour
• 1/3 C brown sugar
• 1 t. cinnamon
• 3 T. butter
• 1/2 C chopped walnuts (optional)
• 3/4 C cool whip (optional)
• cinnamon (optional)

Preparation

Step 1

1. Prepare Gingerbread Pastry. Roll between 2 pieces of waxed paper, into a 12 in circle. Remove top wax paper, and carefully invert pastry into a 9 in pie plate without stretching it, and remove waxed paper. Trim pastry and fold extra pastry under. Crimp edge as desired. DO NOT PRICK pastry.

2. Preheat oven to 375 degrees. Stir together sugar, flour, 1/4 t. salt. Add sour cream, egg, and vanilla. Stir to combine.

3. Place apples in pastry lined pie plate.

4. Pour filling over apples.

5. Stir together 1/3 C flour, brown sugar and 2 t. cinnamon. Cut in butter. Stir in walnuts if desired. Spoon over filling. Cover edge of pie with foil to prevent over browing. Place on baking sheet.

6. Bake 30 min, remove foil. Bake 35 min until apples are tender. Remove. Serve warm or cold. Can top with cool whip and additional cinnamon sprinkled on top.