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Sour Cream-Apple Pie

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.
Updated September 25, 2015
Make With
Make With
Pillsbury Pie Crust

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

  • 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
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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