"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
How to Make It
Preheat oven to 400°F. Refrigerate pie shell while preparing filling.
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.
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.
This tasted just like the sour cream apple pie from The Little Pie Company in NYC. I could have not been more pleased. It really was very easy to make. Anyone who has had this pie, must try this recipe!!! You will not be disappointed. No need to run into the city for a special holiday dessert, or any other time!!! Theresa
This sounds like the pie recipe from my all-time favorite pies, from Little Pie Company, in NYC. Their Sour-Cream Walnut Apple pie sells the best and sells out well before any holiday. I'm going to try this recipe and let ya all know. Maybe this is a former employee who knew the recipe??? Hummmmm
THIS IS DELICIOUS!!!!!!!! AT FIRST I WAS NEVOUS BECAUSE THE EDGES WHERE GETTING BROWN AND I STILL HAD A LONG TIME YET BEFORE THE PIE WAS DONE BUT IT TURNED OUT GREAT . I DID MAKE TWO PIES OUT OF THIS I WOULD MAYBE ADD A EXTRA APPLE OR TWO AND IT WOULD FILL THE BAKING DISH A LITTLE FULLER
Absolutely delicious. I was extremely tentative about this pie (because of all the sour cream), but it completely exceeded my expectations. HOWEVER: the filling and topping this recipe makes is enough for TWO 9-inch pie crusts, with a healthy amount in each pie. I was lucky I had two crusts on hand, so if you're only wanting one, be sure to halve all ingredients. Great pie, everyone at the holiday party I took it to was blown away. :D