Sour Cream Apple Pie

Photo by Betsy C.
Adapted from pillsbury.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • Crust

  • 1

    box Pillsbury® refrigerated pie crusts, softened as directed on box

  • 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

  • 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

  • 3

    tablespoons cold butter or margarine

Directions

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. 2 Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer. 3 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. 4 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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