How To make Sour Cream Apple Pie
PIE:
9-inch deep-dish pie shell
1 c Sour cream
Large egg, lightly beaten 2 ts Pure vanilla extract
3/4 c Sugar
1/8 ts Salt
1/4 c All-purpose flour
2 lb Granny Smith apples *
TOPPING:
1/3 c All-purpose flour
1/4 c Sugar
1/4 c Light brown sugar, packed
2 1/2 ts Cinnamon, ground
3/4 c Walnuts, chopped
6 tb Butter, unsalted **
* peeled, cored, and thinly sliced ** chilled and cut into pieces In large bowl, combine sour cream, egg, vanilla, sugar, salt, and flour, stirring until well blended. Stir in apples. Pour into unbaked pastry shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake an additional 30 minutes. TOPPING: Combine all topping ingredients, blending until mixture resembles coarse meal. Spoon topping over pie and bake at 350 minutes for an additional 15 to 20 minutes, or until filling is bubbly. from CREME DE COLORADO cookbook :
How To make Sour Cream Apple Pie's Videos
The BEST Apple Pie Recipe
A flaky, buttery pie crust generously filled with gently spiced apples alongside a big scoop of vanilla ice cream- it doesn’t get much more delicious than that. And this apple pie recipe is a festive, easy holiday dessert that’s perfect for fall!
Apple pie is an iconic American dessert. It’s ubiquitous on almost every holiday table because it is simply that popular, so much so that many families have their own take on an apple pie recipe.
RECIPE:
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Chef's Menu - Sour Cream Apple Pie
Sour Cream Apple Pie
(Makes 1 9” pie)
Pie Dough
(1-9 inch crust)
Pastry Flour 4.7 oz or 1 cup
Sugar .25 oz or 1.5 tsp
Salt ¼ tsp
Butter, unsalted, cold, cubed 3.25 oz or 6.5 TBSP
Water, Cold 1.4 oz or 3 TBSP
Biscuit Method-sift flour, sugar, salt together, add cold butter and cut into flour mixture for a mealy pie dough. Small chunks of fat should still be visible, in a dry crumbly mixture. Add water and mix until dough forms. Portion and refrigerate for several hours before using.
Streusel Topping
Walnuts or Pecans, chopped 1.8 oz or 1/3 cup
Bread flour .8 oz or 3 TBSP
Brown Sugar .8 oz or 2 TBSP
Cinnamon ½ tsp
Salt ¼ tsp
Butter, unsalted, room temp 1.5oz or 3 TBSP
Mix all ingredients together until a moist yet crumbly mixture forms. Keep refrigerated until use.
Filling
Granny Smith Apples, peeled, quartered, and sliced thin 12.3 oz or about 2.5 large apples
Sour Cream 7.75 oz or 1 cup
Sugar 7.75 oz or 1 cup
Bread Flour 1.8 oz or ½ cup
Eggs, beaten 1.8 oz or ¼ cup
Vanilla extract 1 ½ tsp
Salt ½ tsp
Preheat oven to 400 degrees. Roll out pie dough and crimp edges to fit a 9 inch pie pan, refrigerate or freeze until needed. Mix sour cream, sugar, eggs, vanilla, and salt together to form a smooth mixture. Slowly add mixture to bread flour, working out any lumps as you go. Place apples into prepared pie shell. Pour custard evenly over the apples. Top with all of the Streusel Topping. Bake in a 400 degree oven for 15 minutes to allow the crust to set up, then drop the oven to 300 degrees to set the custard for 15-30 minutes. Pie temperature should read 160 degrees in the center before removing from oven. Cool and refrigerate pie until service. Serve with soft whipped cream.
Sour Cream Apple Bars
Written recipe here:
When it comes to desserts, we don’t usually think of sour cream as being a key ingredient, but it definitely is here. We have a raging sweet tooth, so we’re always off in search of treats, but one of our least favorite things is to bite into something that’s way too sweet and cloying. Balance is essential, so overly sweet stuff just kind of makes us regret digging in in the first place...but not with these bars!
Like an apple crisp-cheesecake hybrid, these bars are seriously addictive. We started with a base crumble that we used half of to pat down into a crust, then we filled that with our sour cream apple filling, and topped everything off with the remaining crumble and a healthy smattering of walnuts. Die-hard apple fans will love these bars. Even those who only tolerate apples will love these bars - it’s impossible not to!
Sour Cream Apple Pie - ilikepositive com
Treat your loved ones to apple pie with sour cream dressing. Amazing shortbread pastry goes perfectly with sour cream and juicy apples. The pie is baked very quickly and does not require any expensive ingredients. It takes little time, and the taste and appearance of the dessert is colorful and bright. This is a wonderful option for a Sunday lunch.
Ingredients
For dough:
- wheat flour– 180 g;
- butter – 80 g;
- baking powder – 5 g;
- sour cream – 1.5 tbsp;
- vegetable oil – 1 tbsp
For cream:
- chicken egg – 1 pc.;
- sugar – ½ cup;
- sour cream – 150 ml;
- potato starch – 2 tbsp;
- apple – 1 pc.
How to cook:
Recipe Apple Pie Sour Cream Recipe
Recipe - Apple Pie Sour Cream Recipe
INGREDIENTS:
●3/4 cup Domino or C Pure Cane Granulated Sugar
●1/3 cup all-purpose flour
●1 teaspoon ground cinnamon
●1/4 teaspoon salt
●1/4 teaspoon ground nutmeg
●1/4 cup cold butter
●1 unbaked pastry shell (9 inches)
●5 cups sliced peeled tart apples (about 4 large)
●1 tablespoon lemon juice
●1 cup (8 ounces) sour cream
●2 tablespoons milk
Grandma's BEST Apple Cream Pie recipe ~ Fall Pie recipes 2021
This Apple cream pie is the BEST EVER!!! Add to your Fall recipes for 2021! The apples float in a delicious sour cream custard.
I used a store bought pie crust that made it even easier. Apple cream pie is such a nice change from a traditional apple pie. And because there is an egg in the cream you are less likely to get a soggy pie crust.
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0:00 Intro
0:44 Making the cream
2:35 Making the crumb topping
4:39 The tasting!
EASY APPLE CREAM PIE
3 cups peeled and sliced thin Granny Smith apples
2 T Flour
3/4 cup sugar
1 cup sour cream
1/2 t salt
1 egg
1/2 t vanilla
Cream flour, sugar, sour cream, salt, egg, and vanilla together. Add Sliced apples.
Pour into uncooked pie crust and bake at 400 degrees for 30 minutes.
While baking, mix together 1/3 cup sugar, 1/3 cup flour, 1 teaspoon cinnamon, and a 1/4 cup sugar. Cut the butter into the mixture.
When pie is finished with the first bake reduce oven temperature to 325. Sprinkle cinnamon mixture over the top of pie and bake an additional 20 minutes. Let pie stand 1 hour before cutting into.
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