granny apple pie with sour cream and streusel

★★★★★ 1
Ganieda avatar
By Karen Feinen
from Rochester, NY

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.

★★★★★ 1
serves 8
prep time 40 Min
cook time 50 Min
method Bake

Ingredients For granny apple pie with sour cream and streusel

  • 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

How To Make granny apple pie with sour cream and streusel

  • 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.

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