Creamy Apple Crumb Pie

Name: Creamy Apple Crumb Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings.
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

“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.”

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.

Nutrition Facts

1 piece: 299 calories, 11g fat (6g saturated fat), 22mg cholesterol, 126mg sodium, 49g carbohydrate (28g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 fruit.

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

Reviews

My Review

Click stars to rate

Average Rating:

Angel182009

Nov 14, 2016

Great recipe! I wanted to try a new recipe different from original. This was a greatChange.
pattibourey

Nov 24, 2013

Very tasty pie. We had it after Thanksgiving dinner. Yum!
elsnana

Oct 10, 2010

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
m_odonnell

Feb 24, 2009

My pie actually came out nice and moist. I don't like my pies to be really googy.
littlelady88207

Oct 12, 2008

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