Sour Cream Apple Pie -Diabetic Connect



A cup of sour cream added to the filling mixture adds a creamy texture to this pie you won't believe!


☆☆☆☆☆ 0 votes

25 Min
1 Hr 10 Min


  • 1
    unbaked 9-inch pie crust
  • 2 large
  • 1 c
    light sour cream
  • 3/4 c
    splenda granular
  • 2 Tbsp
    all-purpose flour
  • 2 tsp
  • 2 1/2 c
    peeled, thinly sliced, baking apples

  • 4 Tbsp
    all-purpose flour
  • 3 Tbsp
  • 1/3 c
    splenda granular
  • 1 tsp

How to Make Sour Cream Apple Pie -Diabetic Connect


  1. Preheat oven to 425 degrees. Bake pie crust for 15 minutes. Remove from oven. Cool. Set aside. In a large bowl,lightly beat together eggs,sour cream,Splenda Granular,flour,vanilla and salt. Stir in apples and pour into the prebaked pie shell. Bake for 15 minutes.
  2. Reduce heat to 350 degrees and bake for 20 minutes more,covering edges of pie crust with foil as needed to prevent overbrowning. While pie is baking,combine the topping ingredients. Remove pie from oven and sprinkle on topping. Return pie to oven and bake an additional 20 minutes. Cool completely before serving.

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