Sour Cream Apple Pie
Sour Cream-Apple Pie will break even the strongest willpower. And once you taste this creamy, sweet-spiced indulgence it’s sure to become part of your tradition.
FOR THE CRUST, PULSE:
FOR THE FILLING, WHISK:
FOR THE CRISP, WHISK:
Use firm apples like Braeburn, Gala, or Cortland. They'll bake up tender, but not mushy, with just the right balance of sweet and tart.
For the crust, pulse 1¼ cups flour, 3 Tbsp. granulated sugar, and salt in a food processor to combine.
Add 4 Tbsp. butter and cream cheese to processor; pulse 3 to 4 times to combine and continue processing until dough forms a ball around the blade, about 1 minute.
Press dough into a disc, wrap in plastic, and chill at least 30 minutes or up to 24 hours.
Preheat oven to 350°. Coat a 9-inch pie dish with nonstick spray.
For the filling, whisk together sour cream, ½ cup granulated sugar, egg, cornstarch, ginger, vanilla, and zest in a large bowl.
Peel, core, and slice apples; toss with lemon juice to prevent browning.
Roll chilled dough on a lightly floured surface. Transfer to prepared pie dish, trim dough overhang to 1 inch, and crimp edges.
For the crisp, whisk together 1 cup flour, 3 Tbsp. granulated sugar, 3 Tbsp. brown sugar, and apple pie spice in a bowl.
Microwave 1 stick of butter with walnuts in a bowl until butter melts; stir into flour mixture.
Combine sour cream mixture and apples; spoon into pie crust.
Crumble walnut crisp over pie.
Bake pie until crisp is browned and walnuts are toasted (shielding the exposed crust after 30 minutes), about 1 hour. Remove pie from oven and let stand at least 3 hours to cool and set up before serving.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 18g 90%
Cholesterol 103mg 34%
Sodium 211mg 8%
Carbs 65g 21%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.