Sunday, October 30, 2011
Sour Cream Apple Walnut Pie
This is a family favorite and tradition every year on Thanksgiving. This pie is awesome with the sour cream filling and the yummy streusel topping. Such an amazing pie! ENJOY!
1 Pillsbury® refrigerated pie crust (from 15-oz. box), softened as directed on box
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
6 cups 1/4-inch slices peeled baking apples
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
3 tablespoons cold butter or margarine
Heat oven to 400 degrees F. Unroll pie crust in 9-inch glass 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.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer.
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.
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.