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Sour Cream Apple Pie

Photo: Charles Schiller; Styling: Tracey Seaman
Prep time 20 mins
Chill time 1 hr
Bake time 1 hr, 10 mins
Yield 8 Servings
"Great pie, everyone at the holiday party I took it to was blown away." -laebrown


  • 1 unbaked 9-inch pie shell
  • 1 cup sour cream
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 6 medium Golden Delicious apples (2 1/2 lbs.)
  • 6 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Nutrition Information

  • calories 507
  • fat 27 g
  • satfat 13 g
  • protein 4 g
  • carbohydrate 65 g
  • fiber 3 g
  • cholesterol 75 mg
  • sodium 232 mg

How to Make It

  1. Preheat oven to 400°F. Refrigerate pie shell while preparing filling.

  2. Whisk together sour cream, egg, lemon juice and vanilla. Peel, quarter and core apples, then thinly slice; add slices to sour cream mixture and toss well. Spoon apple mixture into pie shell. Bake pie for 30 minutes, reduce oven temperature to 350°F and bake for 20 minutes.

  3. Melt butter. Stir together flour, brown sugar, granulated sugar, walnuts, cinnamon and salt and then melted butter. Crumble mixture on top of baked pie and bake for 20 minutes longer, or until apples are tender. Let cool completely and then refrigerate for at least 1 hour before serving.