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Sour Cream Apple Pie I

Sour Cream Apple Pie I

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JJOHN32

This pie includes egg and sour cream so make sure it is kept under refrigeration.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie shell.
  2. Bake in a preheated 400 degree F (205 degrees C) oven 15 minutes.
  3. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F (205 degrees C).
  4. Prepare cinnamon topping and sprinkle over pie. Return to oven and bake 10 minutes more. Cool on rack.
  5. To Make Cinnamon Topping: Combine 1/3 cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2 tablespoons butter or regular margarine until crumbly, using a pastry blender.
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Reviews

catherine m
42
12/19/2005

I won an apple baking contest at work with this recipe! The only thing I changed was I baked it in a gingerbread crust. It was very good and I'm making it for Christmas eve.

MAGGIE MCGUIRE
35
12/31/2003

Another great recipe from Eleanor!You've outdone yourself this time Ms.Johnson! This pie was to die for!The crunchy cinnamon crumble topping was excellent. I used 3 granny smith apples diced thinly, which was slightly more than 3 cups. I was a tad surpised that the apples were somewhat crunchy in spite of the 10 minute extra baking time. Nonetheless,the filling was superb and not too sweet. I would like to caution those who are searching for a strong sour cream flavor, this probably isn't for you. The strong sour cream flavor I was looking for was not there.Perhaps the topping overpowered the sour cream flavor....but it truly enhanced the filling flavors nonetheless. This pie is a unique and excitingly outstanding new dessert that I will make again and again, especially for dinner guests,as the presentation is very beautiful as well.Thanks Eleanor.

SHERS54
24
11/29/2004

This was my first attempt at making a pie, and it turned out great!! One of the best Apple pies I've tasted and my husband agreed. I changed a few things. I increased the sugar to 1 C. and used half brown sugar and half white. I also excluded the nutmeg and added 1 1/2 tblsp of cinnamon instead. I also coated the apple with about 1/4 c white sugar and 2 teas. of cinnamon before mixing them in the sour cream mixture. For the topping I double the amount of butter called for. Next time I will try adding a little allspice and cloves. Will make this again often!!