Granny Apple Pie With Sour Cream And Streusel Recipe

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Granny Apple Pie With Sour Cream and Streusel

Karen Feinen

By
@Ganieda

My favorite apple pie. I love the way the fresh apples taste layered in thin slices, rather than premade into a syrupy filling. The sour cream and walnut topping compliment this perfectly. You are welcome to peel the apples as you wish, but I do not cleanly peel the apples, leaving a little bit of peel here and there. I like the added texture, flavor, and nutrients.


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Comments:

Serves:

8

Prep:

40 Min

Cook:

50 Min

Method:

Bake

Ingredients

STREUSEL

1/3 c
flour
3 Tbsp
brown sugar
1 tsp
cinnamon
1/8 tsp
salt
1/2 c
walnuts, chopped
2 1/2 Tbsp
unsalted butter, melted
1/2 tsp
vanilla extract

SOUR CREAM TOPPING

1 c
sour cream
3 Tbsp
white sugar

FILLING

1 3/4 lb
granny smith apples, roughly peeled, cored, sliced very thin

CRUST

one 9-inch pie shell

Directions Step-By-Step

1
Preheat oven to 375 degrees F.
2
Prepare streusel: Combine flour, brown sugar, cinnamon and salt. Stir in walnuts. Add butter and vanilla and lightly stir with a fork until evenly moist. Set aside.
3
Prepare Sour Cream topping: In small bowl, combine sour cream and white sugar. Cover and refrigerate.
4
Layer the apple slices in the pie shell very tightly and densely, without gaps. Spread the sour cream mixture over the apples leaving a half-inch border at the edge. Cover with streusel all the way to the edge.
5
Cover edge of piecrust with foil to avoid overbrowning. Place on a cookie sheet and bake for 10 minutes. Reduce temperature to 350 degrees F. Bake about 45 minutes or until topping is browned and pie is bubbling.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: French