Apple Sour Cream Pie

Apple Sour Cream Pie
  • Prep Time: 15
  • Total Time: 65
  • Servings: 8

Recipe Tags

About this Recipe


2 Tenderflake® Frozen Deep Dish Pie Shells
1/2 cup (125 mL) Walnuts, finely chopped
4 cups (1 L) Apples, peeled and sliced (about 5 apples)
1 cup (250 mL) Sour cream
3/4 cup (175 mL) Brown sugar, divided
3 tsp (45 mL) Flour
1/2 tsp (2 mL) Cinnamon
1/2 tsp (2 mL) Nutmeg
1 Egg, beaten


PREHEAT oven to 425°F (220°C).

REMOVE pie shells from package and place one shell on a baking sheet and set aside. Using a small paring knife, gently pry the second piecrust from the foil pan and place on a lightly floured work surface. Using a lightly floured rolling pin, gently roll the crust to about 11”(28 cm) in diameter. Cut the crust into ½ (10 mm) strips with a pizza cutter or a sharp knife.

SPRINKLE walnuts evenly over the bottom of the intact pie shell. Arrange apple slices over the walnuts.

COMBINE sour cream, ½ cup (125 mL) brown sugar, flour, cinnamon and nutmeg. Spread over the apples. Sprinkle with the remaining sugar.

WEAVE strips of piecrust on top of pie in lattice fashion. Trim ends of strips flush with edge of bottom crust. Tuck bottom crust over strips and flute edge with floured fork or fingers. Brush the egg wash over the top of the pastry. Bake in preheated oven for 15 minutes. Reduce heat to 350°F (180°C) and bake for 30-35 minutes or until apples are tender.


Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (1)

Show More Comments

No Comments yet