Dutch Apple Sour Cream Pie Recipe

5 3 2
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Dutch Apple Sour Cream Pie Recipe

Read Reviews
5 3 2
Publisher Photo
This delicious pie is a favorite of family and friends who come to call. It also goes well with my apple-themed kitchen.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 1 egg, lightly beaten
  • 1-1/2 cups (12 ounces) sour cream
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 3 cups thinly sliced peeled tart apples
  • 1 unbaked pastry shell (9 inches)
  • CRUMB TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cold butter

Directions

In a large bowl, combine the egg, sour cream, sugar, flour and vanilla. Stir in apples. Pour into pastry shell. Bake at 375° for 30 minutes.
Meanwhile, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie. Return to the oven for 10-15 minutes or until filling is set and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Dutch Apple Sour Cream Pie in Country Woman May/June 2006, p6

Nutritional Facts

1 slice: 481 calories, 21g fat (12g saturated fat), 77mg cholesterol, 194mg sodium, 67g carbohydrate (45g sugars, 1g fiber), 5g protein.

  • 1 egg, lightly beaten
  • 1-1/2 cups (12 ounces) sour cream
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 3 cups thinly sliced peeled tart apples
  • 1 unbaked pastry shell (9 inches)
  • CRUMB TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cold butter
  1. In a large bowl, combine the egg, sour cream, sugar, flour and vanilla. Stir in apples. Pour into pastry shell. Bake at 375° for 30 minutes.
  2. Meanwhile, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie. Return to the oven for 10-15 minutes or until filling is set and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Dutch Apple Sour Cream Pie in Country Woman May/June 2006, p6

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Reviews forDutch Apple Sour Cream Pie

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sperbeckm User ID: 4516960 142443
Reviewed Jun. 16, 2010

"Great recipe - different than traditional apple pie, but very tasty."

MY REVIEW
cakeybake User ID: 2496066 143702
Reviewed Apr. 1, 2008

"i did a few changes, besides my own crumb topping."

MY REVIEW
cakeybake User ID: 2496066 143041
Reviewed Apr. 1, 2008

"DID MY OWN CRUMB TOPPING"

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