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103

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. ...MORE+ LESS-

Ingredients

Crust

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

teaspoons vanilla

egg

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

tablespoons cold butter or margarine

Steps

Hide Images

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

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

Nutrition Information

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;