"The belly rules the mind."--Spanish Proverb

Sour Cream Apple Pie with Streusel Topping Recipe

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This recipe for Sour Cream Apple Pie with Streusel Topping, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Ronquillo, BAC, Ambulatory
Added: Monday, November 17, 2008


1 cup sour cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups peeled, sliced tart Granny Smith apples (about 1 1/4 pounds of slices)
1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes

1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon

Preheat oven to 400F.

Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well. Put filling into a pie shell and bake at 400 degrees initially for 25 min. Mix together topping ingredients until it resembles coarse crumbles. Remove pie from oven and sprinkle with cinnamon crumb topping. Bake for and additional 20 more minutes.

Let cool for one hour before serving. Serves 8.

Personal Notes:
Personal Notes:
Sour Cream Apple Pie is the best way I know how to make apples decadent instead of healthy.




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