Creamy Apple Crumb Pie
I revised this classic apple pie recipe from a church cookbook. I knew it was a keeper when my mother-in-law asked for a copy. Linda Pawelski, Milwaukee, Wisconsin
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 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
Reviews
Great recipe! I wanted to try a new recipe different from original. This was a greatChange.
Very tasty pie. We had it after Thanksgiving dinner. Yum!
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
My pie actually came out nice and moist. I don't like my pies to be really googy.
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