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Creamy Apple Crumb Pie

 Creamy Apple Crumb Pie
“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.”
8 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter


  • 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.

2 of 2

Creamy Apple Crumb Pie (continued)

Directions (continued)

  • Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.