Sour Cream Apple Pie
(from erkeller’s recipe box)
Makes enough for two 9 in. pies!
Source: Blissfully Domestic
Categories: Dessert
Ingredients
- 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
Directions
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Heat oven to 400 F.
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Place pie crust in a 9″ glass pie plate as directed on the box.
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In a large bowl, beat all filling ingredients (except apples) together with a wire whisk until well blended.
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Fold in apples and mix until well coated
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Pour into the crust lined pie plate
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ver the edges of the pie crust with strips of foil to prevent burning or you can use Mrs. Anderson’s 10.75-in. Pie Crust Shield
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Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 more minutes.
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While the pie is baking, mix all topping ingredients (except butter). Cut in butter, using a Pastry blender or forks, you want the mixture to resemble coarse crumbs; refrigerate until ready to use.
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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
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Cool completely on a cooling rack.