Collection of recipes from family & friends

Sour Cream Apple Pie

This recipe comes from the Crème de Colorado cookbook.


9″ deep-dish Pie Shell 

1 Cup 

Sour Cream 

Large Egg, lightly beaten 

2 tsp. 


¾ Cup 


1/8 tsp. 


¼ Cup 


2 Lbs 

Granny Smith Apples, peeled, cored and thinly sliced



  1. Prepare pastry shell and set aside.
  2. In large bowl, combine sour cream, egg, vanilla, sugar, salt and flour, stirring until well blended.
  3. Stir in apples and pour into unbaked pie shell.
  4. Bake at 425° for 10 minutes.
  5. Reduce heat to 350° and bake an additional 30 minutes.




1/3 Cup 


¼ Cup 


¼ Cup 

Packed Light Brown Sugar 

2 ½ tsp. 

Ground Cinnamon 

¾ Cup 

Chopped Walnuts 

6 TBSP. 

Unsalted Butter, chilled and cut into pieces 




  1. Combine all topping ingredients, blending until mixture resembles coarse meal.
  2. Spoon topping over pie and bake at 350° for an additional 15-20 minutes or until filling is bubbly.

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