Sour Cream Apple Pie

  • on September 2, 2009
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Ingrients & Directions

9-inch deep-dish pie shell
1 c Sour cream
Large egg, lightly beaten
2 ts Pure vanilla extract
3/4 c Sugar
1/8 ts Salt
1/4 c All-purpose flour
2 lb Granny Smith apples *

1/3 c All-purpose flour
1/4 c Sugar
1/4 c Light brown sugar, packed
2 1/2 ts Cinnamon, ground
3/4 c Walnuts, chopped
6 tb Butter, unsalted **

* peeled, cored, and thinly sliced ** chilled and cut into pieces In
large bowl, combine sour cream, egg, vanilla, sugar, salt, and flour,
stirring until well blended. Stir in apples. Pour into unbaked pastry
shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and
bake an additional 30 minutes. TOPPING: Combine all topping
ingredients, blending until mixture resembles coarse meal. Spoon
topping over pie and bake at 350 minutes for an additional 15 to 20
minutes, or until filling is bubbly.
— from CREME DE COLORADO cookbook

6 Servings

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