Sour Cream Apple Pie Recipe

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Sour Cream Apple Pie
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Press the pie crust into and up the sides of a 9 inch pie plate.
  3. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
  4. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
  5. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
  6. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender.
  7. Allow the pie to cool, then refrigerate until chilled before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 399.09 Kcal (1671 kJ)
Calories from fat 203.98 Kcal
% Daily Value*
Total Fat 22.66g 35%
Cholesterol 61.03mg 20%
Sodium 245.85mg 10%
Potassium 162.42mg 3%
Total Carbs 46.1g 15%
Sugars 25.34g 101%
Dietary Fiber 2.11g 8%
Protein 4.8g 10%
Vitamin C 2.5mg 4%
Vitamin A 0.1mg 3%
Iron 1.2mg 7%
Calcium 70.8mg 7%
Amount Per 100 g
Calories 259.33 Kcal (1086 kJ)
Calories from fat 132.55 Kcal
% Daily Value*
Total Fat 14.73g 35%
Cholesterol 39.66mg 20%
Sodium 159.75mg 10%
Potassium 105.54mg 3%
Total Carbs 29.96g 15%
Sugars 16.47g 101%
Dietary Fiber 1.37g 8%
Protein 3.12g 10%
Vitamin C 1.6mg 4%
Vitamin A 0.1mg 3%
Iron 0.8mg 7%
Calcium 46mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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