Tuesday, September 29, 2009

Sour Cream Apple Pie

Last year I signed up for a calendar from Pillsbury and it has been really great using it. Each month they had a new featured recipe. I finally got around to making one this month and the results were surprisingly good.

Sour Cream Apple Pie

1 refrigerated pie crust or 1 frozen deep dish pie shell

1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 all purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled baking apples

1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter or margarine

Heat oven to 400°F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.

Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer.
Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.

Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.

Review: The only thing I changed in this recipe was that I used a frozen deep dish pie crust instead of rolling out my own. I figured it was just easier and sort of saved me a step. Everything else in the recipe I kept the same and I thought it was a very easy pie to make. It turned out great and I think I would make it again. It didn't come out like the picture totally but it tasted great and looked to me like own you can get in a store.

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