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Sour Cream-Apple Pie

Sweetened sour cream swirls around apple slices in this rich pie featuring an easy refrigerated pie crust and quick brown sugar and cinnamon crumble topping.

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  • prep time 30 min
  • total time 4 hr 30 min
  • ingredients 15
  • servings 8
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

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

Topping

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer.
  • 3 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

Cover edge of crust with strips of foil to prevent excessive browning.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
310mg
310%;
Total Carbohydrate
64g
64%
(Dietary Fiber
2g
2%
  Sugars
42g
42%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.