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My review
Sour Cream Apple Pie Deluxe
phebesue75
"This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference."
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Ingredients
1 h 20 m servings 382 calsOriginal recipe yields 8 servings (1 - (9 inch) pie)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
- In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
- Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
- While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
- After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 382 calories; 20 g fat; 48.1 g carbohydrates; 4 g protein; 51 mg cholesterol; 219 mg sodium. Full nutrition
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Reviews
Read all reviews 278345 Ratings
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Most helpful positive review
10/4/2006
I entered this pie into a pie contest, never having made it before. I won First Prize over 30 other pies! A shock, because there were many pies that were more beautiful and elaborate, but the j...
Most helpful critical review
10/27/2009
DON'T EAT THIS WARM!! Who doesn't love warm apple pie with vanilla ice cream? Well...this isn't the pie for that. It is ONLY good chilled and the next day. However, it is something different tha...
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10/4/2006
I entered this pie into a pie contest, never having made it before. I won First Prize over 30 other pies! A shock, because there were many pies that were more beautiful and elaborate, but the j...
12/17/2006
I made this pie for the second time yesterday. It was a hit last night for dessert, and even better chilled this am at the church pot luck lunch. Both times I've made it, I wanted two pies (th...
4/22/2003
This was a yummy pie! While making it I realized the container I had in the fridge was plain yogurt, not sour cream! I used the yogurt, and the pie still turned out delicious! I ended up baking ...
2/2/2008
This is such a great pie recipe. My only problem is that it disappears before I get to eat my share! A couple of calories and fat can be trimmed with reduced fat sour cream. Like many others,...
3/17/2003
This was very good. A bit sweet for us, so I'll just reduce the sugar next time. Also, I baked it much longer (almost 45 minutes) to get the apples really tender. I don't like them at all fir...
3/28/2003
This is good stuff! One of the easiest recipe I ever made... But I think have to increase the flour to maybe 3/4 cup for it to resemble fine crumbs. Otherwise, it is great!
11/16/2010
Nice recipe, but to sweet for my taste. The crumb topping would be nice with some added nuts. I made extra to fill a deep dish. Very rich pie. Sweezing the cumbs tight together and then brea...
3/17/2003
This pie was absolutely wonderful! My whole family loved it. I love the combination of apples, sour cream and the topping. The recipe was very clear and easy to follow. I will definitely mak...
7/21/2010
Everyone really loved this dessert, but I doubled the topping. Finally getting around to reviewing after all this time!