Delicious!

We tried the apple pie recipe using our powdered sour cream and it worked wonderfully. I used a whole wheat oil pastry for the crust and had whole wheat flour in the topping. Just one note though on the sour cream powder--my sour cream can said 1 part powder to 4 parts water. That was way off. I googled sourcream powder and came up with 1 cup of powder to 6 TB of water if I remember right. I had to add just a little more water to suit me so I figure to rehydrate the powder it is about 2 parts powder to 1 part water. Anyway I have found a new use for the sour cream powder. I hadn't made the pie because I didn't have sourcream, but thanks to a friend I was reminded about the powder and whala!

Sour Cream Apple Pie

With all the apples this fall, I thought a nice apple pie recipe would be fun.
*Recipe courtesy of Pillsbury.

Crust:
1 Pillsbury refrigerated pie crust, softened as directed on box (obviously, you could make your own crust - and it would probably be better that way)

Filling:
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled baking apples

Topping:
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter or margarine

Directions:
1. Heat oven to 400 degrees. Unroll pie crust in 9-inch pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.

2. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 30 minutes longer.

3. Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.

4. Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.

High Altitude (3500-6500 ft); In step 4, bake 25 to 30 minutes.

**I actually accidentally baked this particular pie about 20 extra minutes (I know - don't tell my mom). So don't let it get this dark before you take it out. It was still good, by the way. But...I made it again a few days later for a church social and it tasted really delicious when it was not overcooked. It was the first dessert finished at the party - I was sad I didn't get more than a sliver. Hope you enjoy!!

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