I love Thanksgiving Dinner. The Turkey (there’s NEVER enough leftovers) my Aunt Cyndie’s super delicious marshmallow topped sweet potatoes, the creamy, subtly spicy, savory, rich, deliciously amazing jalapeno corn pudding and the sour cream apple pie.
I am not traditionally a fan of apple pies, the cloying gooey sweetness of the filling and the traditionally dry, crispy, flaky crust.. nah… I’d rather save those calories for a glass of wine or a handful of Dove Dark Chocolate squares.
However, this… this recipe will knock your socks off. It is crispy, crunchy, savory, with just the right amount of sweet and a bit of savory from the sour cream filling and the granny smith apples… try it. It’s simple, delicious and I promise that you’ll never look at apple pie the same way again.
Delicious, tangy, and sweet, this sour cream apple pie is almost better the 2nd day. Served hot or cold or a la mode, it's an instant family favorite
Ingredients
- 1 Pillsbury refrigerated pie crust (from the 15 oz box) soften as directed on box
- 1 1/4 C Sour Cream
- 3/4 C granulated sugar
- 1/4 C all purpose flour
- 1/4 tsp salt
- 2 tsp Pure Vanilla Extract
- 1 egg
- 6 C Granny Smith Apples,peeled, cored and sliced 1/4″ thick. ( I used 6 medium Granny Smith Apples or 12 small)
- 1/2 C all purpose flour
- 1 C chopped walnuts
- 1/4 C granulated sugar
- 1/4 C packed brown sugar
- 3/4 tsp ground cinnamon
- dash salt
- 3 Tbsp cold butter
Instructions
- Heat oven to 400 F.
- Place pie crust in a 9″ glass pie plate as directed on the box.
- In a large bowl, beat all filling ingredients (except apples) together with a wire whisk until well blended.
- Fold in apples and mix until well coated
- Pour into the crust lined pie plate
- Cover the edges of the pie crust with strips of foil to prevent burning
- Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 more minutes.
- While the pie is baking, mix together topping ingredients (except butter).
- Cut in butter, using a Pastry blender, or if like me you don’t have one.. use a fork, you want the mixture to resemble coarse crumbs; refrigerate until ready to use.
- Sprinkle the topping over pie; bake 20 to 25 minutes, or until the topping is golden brown. During the last 5 minutes remove the foil strips to get the crust edges golden brown
- If you have a broiler or a broil setting on your oven, set it to Lo and broil for a few minutes to add a nice caramelization to the topping.
Step By Step Picture Directions 
1. Heat oven to 400 F.
2. Place pie crust in a 9″ glass pie plate as directed on the box.
3. In a large bowl, beat all filling ingredients (except apples) together with a wire whisk until well blended.
4. Fold in apples and mix until well coated
5. Pour into the crust lined pie plate
6. Cover the edges of the pie crust with strips of foil to prevent burning
7. Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 more minutes.
8. While the pie is baking, mix all topping ingredients (except butter).
Cut in butter, using a Pastry blender, or if like me you don’t have one.. use a fork, you want the mixture to resemble coarse crumbs; refrigerate until ready to use.
9. Sprinkle the topping over pie; bake 20 to 25 minutes, or until the topping is golden brown. During the last 5 minutes remove the foil strips to get the crust edges golden brown 
If you have a broiler or a broil setting on your oven, set it to Lo and broil for a few minutes to add a nice caramelization to the topping.
This pie is almost better the next day, sliced and heated in the microwave. That gives the topping the chance to get all ooey gooey and crispy and the filling to blend that much better. Top with Blue Bell Homemade Vanilla and it is the perfect Thanksgiving Dessert Recipe.
In honor of Thanksgiving, giving, sharing blessings and Turkey… I’ve been offered a few $15 Butterball Turkey Checks to give to a few readers. (why yes, I am getting one too… thankyouverymuch)
In order to be entered to win one, just share your favorite Thanksgiving recipe or memory here and I’ll use random.org to choose the winners. Due to time constraints.. this contest runs from NOW until 11:59 PM CST November 10, 2009. The winner will have 24 hours to get back to me or someone else will be chosen.
If you’re linking up. THANK YOU! Sign MckLinky with your recipe URL, leave a comment, visit others and make sure that you link back here in your post so that others can share in the fun!
Congratulations to the Butterball Turkey Check Winners (and thanks to Butterball for giving me these checks to make other’s Thanksgivings a little brighter and tastier)
The Winners:
#2> Liz from Hoosier Homemade
#19> Melissa Donahue
#13> Malia from Live Laugh Love
#20 Stephanie
