Sour Cream Apple Pie
An unexpected ingredient brings a tart, creamy brightness to a classic with my sour cream apple pie! You'll never look at apple pies the same way again!
Servings 8 servings
- 1 9-inch deep-dish pie crust unbaked
- 1 2/3 cups sour cream
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 8 granny smith apples peeled and sliced
- 1 cup walnuts chopped
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar firmly packed
- 1/3 cup sugar
- 1 tablespoon dried ground cinnamon
- 1/2 cup cold unsalted butter cubed
Preheat oven to 350°F.
Prepare the filling. Combine all filling ingredients except apples in a large mixing bowl and stir until they are well mixed. Add apples and toss until filling is evenly distributed. Set aside.
Prepare the topping. Combine walnuts, flour, sugar, cinnamon, and salt in a medium bowl and mix well. Blend in butter until mixture is crumbly.
Assemble. Roll pie dough out and fit into a deep-dish 9-inch pie plate. Give the filling a quick stir then pour into crust. Top with crumble topping.
Place prepared pie on a cookie sheet and loosely cover with aluminum foil.
Bake in a preheated oven, loosely covered for about 1 hour. Uncover and continue to cook until about 10-15 minutes until the filling is set, slightly puffed and lightly golden.
Serving: 1/8 of the recipe | Calories: 741kcal | Carbohydrates: 95g | Protein: 7g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 298mg | Potassium: 386mg | Fiber: 7g | Sugar: 63g | Vitamin A: 781IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 2mg