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Apple Sour Cream Pie


  • 8
  • 60 min

Submitted by Sarah Fritschner


  • Pastry for a 2-crust pie
  • 1 egg
  • 2⁄3 C sour cream
  • 1⁄2 C sugar
  • 3 Tbsp all-purpose flour
  • 1 tsp vanilla
  • 1⁄4 tsp salt
  • 5 to 6 C peeled, sliced cooking apples
  • 2 Tbsp brown sugar
  • 1⁄2 tsp cinnamon
  • 1 C chopped walnuts, optional
  • 2 Tbsp milk


Spray a 9-inch pie pan with cooking spray and line with pastry. Heat oven to 350°. Beat egg in a large bowl. Add sour cream, 1⁄4 cup sugar, flour, vanilla and salt. Stir to blend. Add apples and stir to coat. Spoon into pastry-lined pie pan. Combine remaining sugar, brown sugar, cinnamon and nuts. Sprinkle over apples. Cover with pie pastry and pinch crusts to seal. Brush the crust with milk to promote oven browning. Bake until juices are bubbling, about an hour. Serves 8.

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