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Apple Sour Cream Pie

Apple Sour Cream Pie

Nutrition Facts
  • cal. (kcal) 538
  • Makes: 10 servings
  • Prep: 25 mins
  • Bake: 1 hr at 375°F
  • Cook: 15 mins
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Ingredients

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  • 1 ready-to-roll piecrust
  • 2 tablespoons butter
  • 3 pounds Granny Smith apples, peeled, cored and cut into eighths
  • 1 cup granulated sugar
  • 1 cup chopped pecans
  • 3/4 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/8 teaspoon nutmeg

Directions

  1. Heat oven to 375 degrees F.
  2. Gently roll out crust on a floured surface to a 12-inch round. Fit into a 9-inch deep-dish pie plate and flute edge. Refrigerate until ready to fill.
  3. Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add apples and 1/2 cup of the granulated sugar. Cook, stirring frequently, 12 to 15 minutes until barely tender. Let cool on rack.
  4. Make streusel: Combine pecans, brown sugar, 1/2 cup of the flour, the cinnamon and 1/8 teaspoon of the salt. Cut up the 6 tablespoons cold unsalted butter; rub into mixture until crumbly.
  5. Mix remaining 1/2 cup granulated sugar, 1/4 cup flour and 1/8 teaspoon salt. Stir in sour cream, vanilla, egg and nutmeg. Fold in apples. Pour into prepared crust. Top with streusel and place on a baking sheet.
  6. Bake at 375 degrees F for 60 minutes until apples are tender; tent with foil after 30 minutes. Cool 4 hours and serve.

Tip

  • Make sure filling is at room temperature and crust well chilled or bottom crust will be soggy.

Nutrition Information for Apple Sour Cream Pie

Servings Per Recipe: 10
PER SERVING: 538 cal., 27 g total fat (11 g sat. fat), 61 mg chol., 160 mg sodium, 73 g carb. (4 g fiber), 5 g pro.

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