Sour Cream-Apple Pie

By brandyc

Ingredients

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

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.