Sour Cream Apple Pie Recipe

Ingredients

Crust:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
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Filling:
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled baking apples
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Topping:
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
5-6 tablespoons cold butter or margarine

Preparation

Step 1

Heat oven to 400°F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.

Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer.

Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
Sprinkle topping over pie.

Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.
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REVIEWS:

So easy, and I wouldn't change a thing in the recipe. There is always something I alter in recipes, but not this one. Perfect as it is written.

I've made this pie half a dozen times since Thanksgiving! We love it!! The first time I made it I accidently put the cinnamin in the filling, delicious accident. I think I'd like to try it with Blueberries too.

Oh my goodness! 3 of us ate the whole pie in a day. It is wonderful. We then made another and added cinnamon (1/2 tsp) to the filling and liked it even better. This pie is easy to make and as a tip I would say let it come to room temp to serve as the flavors are much stronger when it is not too cold.

This is absolutely my favorite apple pie recipe. even though it is time consuming, the end result is well worth the effort. I am not a very experienced cook, but the recipe is easy to follow. I shared it with a friend who made it and her entire extended family loves it, too. I might try it with another fruit when they are in season-blueberries or peaches maybe. It is just too good to miss!

This is my first attempt at apple pie! My husband loved it and though I did like the pie, I think I needed to either make my apple slices bigger, and/or add a few more apples. It seemed to have alot more cream filling than apples for my taste. Will be making this again with a few small changes (more apples and bigger slices).

This is my first attempt at apple pie! My husband loved it and though I did like the pie, I think I needed to either make my apple slices bigger, and/or add a few more apples. It seemed to have alot more cream filling than apples for my taste. Will be making this again with a few small changes (more apples and bigger slices).

I have been making this pie for years only I just use flour, sugar cinn. and butter for topping..........this is also wonderful using 4 cups frozen blackberries instead of apples.

My husband made this after looking at the photo of it on the calendar and it was wonderful!!! It was every bit as good as it looked in the photo!

I am not an apple pie fan, but loved this pie. It is rich and has a subtle creaminess that is lovely.

This is a nice change from the traditional apple pie. The apples I used stayed crispy, that added a nice contrast to the custard like consistance of the sour cream filling. Will make again. It is a winner!

I would use only BUTTER in the topping. Too much water in the margarine. The topping dosen't get as crunchy. Also fine dice the apples. You can get more in the filling.