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.
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!!
It looks & sounds nummy! I think I'll try it.
ReplyDeleteAbout the sour cream powder, how long will it last once it's opened? I haven't opened mine yet.
Dina, I don't know for sure how long it will last, but I have had mine open for several months and it still taste okay. I hope it lasts a good long time because I don't use it everyday.
ReplyDelete