1 1/4 c. sugar 1/2 c. flour 1 c. sour cream 1 beaten egg 1/2 tsp. vanilla 1/4 tsp. salt 2 c. fine chopped apples 1/4 c. butter 1 tsp. cinnamon 1 pie crust
Bake pie crust at 350 degrees for 7 minutes (partially baked). Mix 3/4 cup sugar, 2 tablespoons flour. Stir in sour cream; beat in egg, vanilla and salt. Beat until smooth. Stir in apples and turn into partially baked pie shell. Bake at 450 degrees for 30 minutes or until almost set.
Blend remaining 1/2 cup sugar, 6 tablespoons flour, cinnamon and butter into streusel. Sprinkle on pie. Bake 10 minutes longer. Enjoy warm or cold.
SOUR CREAM APPLE PIE
9 inch pie crust 2 tbsp. flour 1/4 tsp. salt 3/4 c. sugar 1/4 tsp. nutmeg 1 egg 1 c. sour cream 1 tsp. vanilla extract 3 c. peeled apples, diced
Preheat oven and cookie sheet to 400 degrees. In small bowl, mix flour, salt, sugar and nutmeg. In another bowl, mix egg, sour cream and extract. Add to dry ingredients. Mix well. Stir in apples. Pour in pie crust. Bake on cookie sheet 15 minutes. Reduce oven temperature to 350 degrees. Bake for 30 minutes or until golden brown. Topping: in bowl, mix 1/3 c. sugar, 1/3 c. flour, 1 tsp. cinnamon and 2 tbsp. softened butter. Mix until crumbly. Remove pie from oven. Sprinkle topping over filling. Bake 10 more minutes at 400 degrees.
SOUR CREAM APPLE PIE
1 c. sour cream 2 eggs 1 1/2 tbsp. flour 3/4 c. sugar 2 tsp. cinnamon 10 c. sliced apples 1 unbaked 9 inch pie shell
Preheat oven to 375 degrees. Beat eggs and sour cream in a large bowl until well blended. Beat in flour, sugar and cinnamon. Stir in apples. Pour into pie shell, mounding up. Sprinkle topping (recipe follows) evenly over apples. Bake about 1 hour or until topping is very brown and apples are tender. If topping browns faster than the apples cook, place sheet of aluminum foil over pie, shiny side up.
TOPPING:
1/2 c. flour 1/2 c. packed brown sugar 1 tsp. cinnamon 1/2 c. butter 1/2 c. chopped walnuts (optional)
Mix first 3 ingredients. Cut in butter until coarse. Stir in walnuts if desired.
SOUR CREAM APPLE PIE
1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1 (8 oz.) Cool Whip Walnut crust (below) 1 can apple pie filling 1/2 c. sour cream 1/8 tsp. cinnamon 1/4 c. raisins Walnuts, chopped
Blend cream cheese and powdered sugar. Fold in whip cream. Spread over walnut crust. Top with apple pie filling. Combine sour cream, cinnamon and raisins. Spread over top of pie. Chill. Sprinkle with chopped walnuts. Bake at 350 degrees for 25 minutes.
WALNUT CRUST:
1/2 c. walnuts 1/2 c. butter 1 c. flour
Mix and press into 10 inch pie plate.
SOUR CREAM APPLE PIE
5 lg. tart apples 1 pastry-lined 9 inch pie shell 1 tbsp. lemon juice 3/4 c. white sugar 1/3 c. all-purpose flour 1/4 tsp. salt, cinnamon & nutmeg 1/2 c. butter 1 c. sour cream
Peel and cut apples in thick slices. Arrange slices in overlapping rows in pie shell. Sprinkle with lemon juice. Mix sugar, flour, salt, cinnamon and nutmeg. Cut in butter until crumbly. Spoon over apples. Spread sour cream over top. Bake at 350 degrees for 50 to 55 minutes or until apples are tender. 8 servings.
SOUR CREAM APPLE PIE
1/8 tsp. salt 2 tbsp. flour 3/4 c. sugar 1 egg 1 c. sour cream 1 tsp. nutmeg 2 c. sliced apples 1 tsp. vanilla 1 unbaked pie shell
TOPPING:
1/3 c. sugar 1/3 c. flour 1 tsp. cinnamon 1/4 c. butter
Sift flour, salt and sugar. Add egg, sour cream, vanilla and nutmeg. Beat to smooth batter. Add apples and stir. Pour into unbaked pie shell. Bake 400 degrees for 15 minutes. Reduce to 350 degrees and bake 30 minutes. Remove from oven and add topping. Bake 400 degrees for 10 minutes.
TOPPING: Mix ingredients until crumbly.
Sour Cream Apple Pie
one 9-inch unbaked pastry shell
6 tart apples, peeled, cored, sliced
3/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter
1/2 cup sour cream
Mix sugar, flour, cinnamon, nutmeg and butter together until crumbly. Arrange apples in pie shell; sprinkle first mixture over the apples. Spoon sour cream over the top. Bake for 25 minutes at 400°, then reduce heat to 350° and bake apple pie 20 to 30 minutes longer.