Sour Cream-Apple Pie
- 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
- 1 egg
- 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
- Dash salt
- 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.
High Altitude (3500-6500 ft): In step 4, bake 25 to 30 minutes.
1 Serving: Calories 500 (Calories from Fat 220); Total Fat 24g (Saturated Fat 10g, Trans Fat 0g, Polyunsaturated Fat 4g); Cholesterol 65mg; Sodium 260mg; Potassium 200mg; Total Carbohydrate 67g (Dietary Fiber 2g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 42g); Protein 4g
% Daily Value: Total Fat 37% (Saturated Fat 51%); Cholesterol 22%; Sodium 11%; Potassium 6%; Total Carbohydrate 22% (Dietary Fiber 8%); Vitamin A 8%; Vitamin C 4%; Vitamin D 4%; Riboflavin 10%
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