Apple Pie with Streusel Topping

 I had some apples that I wanted to use up and decided to make a pie.
Looking for something different than my traditional apple pie, I found a recipe for a
Sour Cream Apple Pie with Streusel Topping on 
I was out of Sour Cream so I used Greek Yogurt.  
I often substitute yogurt for sour cream and vice versa.
Based on a few of the comments left on Simply Recipes, I was a little concerned about the baking time and whether it would be sufficient for the apples to become tender.
I sliced the apples very thin and I would do so again.
Next  time I would also lower the temperature to 375°F after the first 25 minutes.
Because I found the crust was browning to quickly.
I ended up draping foil over the rim 
because I was afraid it would burn before the apples were tender.
I would definitely make this pie again.

Sour Cream Apple Pie with Streusel Topping

Source:  Simply Recipes

1 cup sour cream (I used Greek Yogurt)
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices) (slice apples  thin)
1 9″ unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see pâte brisée recipe)


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

Mix together all ingredients until the mixture resembles coarse crumbs. Chill until needed in the recipe.


Preheat oven to 400°F.
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. (Reduce temperature to 375° for last 20 to 25 minutes)
Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.
Let cool for a hour before serving.

My changes in RED

One Comment Add yours

  1. Pondside says:

    It looks so good!

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