SOUR CREAM APPLE PIE
A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling are crowd-pleasers! Be prepared to serve seconds. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Gently stir in apples. Pour into crust. Bake 15 minutes. , Meanwhile, combine brown sugar and remaining 4 tablespoons flour; cut in butter until crumbly. Sprinkle over pie. Bake until filling is set, 20-25 minutes. Cool completely on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 402 calories, Fat 19g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 238mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE PECAN PIE
This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
- Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
- Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
- Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.
SOUR CREAM APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball. Divide between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples; cook, stirring, until slightly softened, 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, until the juices thicken, about 1 minute. Transfer to a separate large bowl. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples. Gently fold in the sour cream and vanilla paste. Let cool completely.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Add the filling, slightly mounding it in the center. Refrigerate until ready to bake.
- Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself. Crimp with your fingers or a fork. Refrigerate until firm, 30 minutes.
- Combine the remaining 2 tablespoons sugar and the apple pie spice. Brush the top crust with the beaten egg and sprinkle with the spiced sugar. Make a few slits in the crust with a knife to let steam escape. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.
PENNSYLVANIA DUTCH SOUR CREAM-APPLE PIE
Very rich. When an apple pie is cooked in thick custard, expect the apples to stay a little on the firm side. They won't get as soft as they do in an apple pie made without a custard.
Provided by ratherbeswimmin
Categories Dessert
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the prepared pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
- In a big bowl, whisk the sour cream, sugar, egg, flour, salt, and vanilla until well blended.
- Add in the apples; mix well.
- Turn the filling into the chilled pie shell; smooth the top with your hands, laying the apple slices down flat.
- Place the pie on the center oven rack; bake for 15 minutes; decrease heat to 350°; bake for 30 minutes.
- Meanwhile, make the topping: in a big bowl, combine the flour, sugars, cinnamon, salt, and walnuts; add in the butter and stir with a fork, then switch to your hands rubbing the mixture gently between your fingers until it forms uniform crumbs; refrigerate until ready to use.
- Remove pie from oven and carefully dump the streusel topping in the center, spreading it evenly over the surface with your hands.
- Tamp the topping down lightly.
- Return pie to oven, placing it so that the part that faced the back of the oven now faces the front.
- Slide a foil-line baking sheet onto the rack below to catch any spills.
- Continue baking for about 20 minutes or until golden brown.
- Transfer pie to wire rack to cool for at least 2 hours before serving;
- You may serve this pie chilled, so after it is thoroughly cooled, cover with loosely tented foil and refrigerate at least 2 hours.
Nutrition Facts : Calories 624.1, Fat 29.8, SaturatedFat 12.8, Cholesterol 65.2, Sodium 235.8, Carbohydrate 86.3, Fiber 4.2, Sugar 57.1, Protein 6.7
SOUR CREAM APPLE PIE
Make and share this Sour Cream Apple Pie recipe from Food.com.
Provided by dojemi
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 13
Steps:
- Preheat oven and cookie sheet to 400 degrees.
- In small bowl, mix together egg, sour cream and extract.
- Add to dry ingredients and mix well.
- Stir in apples.
- Pour into pie crust.
- Bake on preheated cookie sheet for 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking for 30 minutes or until golden.
- Topping:.
- In small bowl, combine 1/3 cup sugar, 1/3 cup flour, 1 teaspoon cinnamon and 2 tablespoons softened butter.
- Mix until crumbly.
- Remove pie from oven.
- Increase oven temperature to 400 degrees.
- Sprinkle topping over filling.
- Return pie to oven and bake 10 minutes more or until golden.
Nutrition Facts : Calories 2890.7, Fat 134.2, SaturatedFat 57.7, Cholesterol 366.7, Sodium 1982, Carbohydrate 404.3, Fiber 18.9, Sugar 264.4, Protein 29.4
SOUR CREAM APPLE PIE
This delicious apple pie goes great with vanilla ice cream. The sour cream makes the filling rich and creamy!
Provided by Marcia Greenblatt
Categories Pie
Time 1h20m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven at 400 degrees.
- Combine apples, lemon juice and sour cream in a small bowl.
- Mix all other ingredients and add to the apple mixture.
- Put into a 9" pie tin with a premade crust.
- Dot with butter and sprinkle with topping.
- Bake for 50 minutes.
Nutrition Facts : Calories 202.3, Fat 5.1, SaturatedFat 3.1, Cholesterol 10.1, Sodium 15, Carbohydrate 40.6, Fiber 2.6, Sugar 34.6, Protein 1.2
APPLE-PECAN CHEESECAKE
Combine the classic flavors of apple and pecan pies with a luscious cheese cake to make our scrumptious Apple-Pecan Cheesecake. Complete with notes of sweetness from brown sugar and the pleasing scent of cinnamon, you'll be hard-pressed to not fall for our Apple-Pecan Cheesecake.
Provided by My Food and Family
Categories Nuts
Time 6h10m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
- Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
- Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 140 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SOUR CREAM APPLE PIE
A quick and easy Sour Cream Apple Pie recipe
Categories Fruit Dessert Bake Thanksgiving Apple Walnut Fall Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one (10-inch) pie
Number Of Ingredients 23
Steps:
- Make crust:
- Combine flour, sugar, cinnamon, and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.
- Make filling:
- Preheat oven to 450°F. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.)
- Make topping:
- Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.
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SOUR CREAM APPLE PIE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (3)Category Dessert, PieCuisine AmericanTotal Time 1 hr 10 mins
- Preheat oven to 400. In a large bowl mix sour cream, flour, sugar, cinnamon, all spice, salt, vanilla and egg. Fold in apples and pour in pie pan.
- In a small bowl cut butter into flour and sugar. I use a fork and just kind of mash it all up together. Stir nuts in to the topping and sprinkle topping over the entire pie before baking.
- Bake on 400 for 15 minutes. Turn oven down to 350 and bake for another 45 minutes until pie tests done.
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