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Creamy Apple Crumb Pie Recipe

Creamy Apple Crumb Pie Recipe photo by Taste of Home

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“I revised this classic apple pie recipe from a church cookbook,” writes Linda Pawelski of Milwaukee, Wisconsin. “I knew it was a keeper when my mother-in-law asked for a copy.”

This recipe is:

Healthy

Diabetic Friendly

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Creamy Apple Crumb Pie Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 8 Servings

20 50 70

Ingredients

Pastry for single-crust pie (9 inches)
1/3 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 cups diced peeled tart apples (about 6 medium)
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

Line a 9-in. deep-dish pie plate with pastry; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into pastry shell.
For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 299 calories, 11 g fat (6 g saturated fat), 22 mg cholesterol, 126 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 fruit.

Originally published as Creamy Apple Crumb Pie in Light & Tasty August/September 2005, p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Creamy Apple Crumb Pie

Creamy Apple Crumb Pie

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Reviewed on Oct. 10, 2010 by elsnana

I have made this pie several times & am about to make it again for our Thanksgiving dinner. We prefer pies without a top crust so we can savour the filling & this pie is excellent for that! I usually use macintosh apples when I can get them fresh & tart, because they break down perfectly when cooked. Cortland hold their shape too well for my liking & take much longer to cook, as do granny smith

Reviewed on Feb. 24, 2009 by m_odonnell

My pie actually came out nice and moist. I don't like my pies to be really googy.

Reviewed on Oct. 12, 2008 by littlelady88207

I found this pie to be dry. Too many apples for amount of sour cream. I used granny smith apples. I also used 3 tsp. of butter to make the crumbs 2 tsp. not enough for amount of dry ingredents.All in all not a bad pie especially because its not too sweet.Tse