Sour Cream-Apple Pie

Prep 30 min
Total 4 hr 30 min
Ingredients 15
Servings 8

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.

By Pillsbury Kitchens

Updated September 25, 2015

Make with

Pillsbury Pie Crust

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

Steps

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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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 200

% Daily Value

Total Fat: 23g; 35%
Saturated Fat 10g 49% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 310mg; 13%
Potassium: 210mg; 6%
Total Carbohydrate: 64g; 21%
Dietary Fiber 2g 10% Sugars 42g
Protein: 5g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 10%; 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;