Terese Galgano Recipe

Sour Cream Apple Pie

By Terese Galgano Terese


Recipe Rating:
 10 Ratings
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Bake

Terese's Story

Sweetened sour cream swirls around apple slices with a crumb topping.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This has all the traditional apple pie goodness with the addition of scrumptious, crumbly topping! I like vanilla ice cream on mine, and I bet that some caramel sauce would be great too.

Ingredients

1
refrigerated pie crust
FILLING
1 1/4 c
sour cream
3/4 c
sugar
1/4 c
flour (self rising)
2 tsp
vanilla extract
1
egg
6 c
1/4 inch slices peeled baking apples
TOPPING
1/2 c
flour (self rising)
1/2 c
chopped walnuts
1/4 c
sugar
1/4 c
light brown sugar
1/2 tsp
ground cinnamon
3 Tbsp
cold butter or margarine
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Directions Step-By-Step

1
Heat oven to 400F. Unroll pie crust in 9-inch pie plate as directed on box for one crust filled pie. In a large bowl, beat sour cream, granulated sugar, flour, vanilla and egg with a wire whisk until well blended, stir in apples. Pour into crust lined pie plate.
2
Bake 15 minutes. Reduce temperature to 350F, bake 30 minutes longer.
3
Meanwhile, in a medium bowl, mix all topping ingredients except butter. With a pastry blender or fork, cut in butter until mixture looks like course 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 wire rack, about 2 hours. Cover and refrigerate any remaining pie.
5
high altitude (3500-6500 ft) in step 4, bake 25 to 30 minutes.

About this Recipe

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