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Apple Sour Cream Pie

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Submitted by nician

Apple sour cream pie with Granny Smith apples and golden raisins in a tangy custard filling under a lattice crust. A creamy twist on classic apple pie where the sour cream adds richness and a slight tang.

YIELD

1 pie

PREP

15 min

COOK

50 min

READY

70 min

This apple pie goes off-script in the best way. Instead of the usual butter-and-cinnamon filling, sliced Granny Smith apples and golden raisins get folded into a sour cream custard made with beaten egg, white sugar, and brown sugar. The result is a creamy, tangy filling that clings to the apple slices instead of a loose, juicy one.

Sour cream does two things here. It adds richness and body to the filling so it bakes into a set custard around the apples, and its tanginess balances the sweetness of both sugars and the golden raisins. Granny Smiths are the right call since their tartness holds up against all that cream and sugar without going bland.

The lattice top lets moisture escape so the custard sets properly. A solid top crust would trap steam and leave you with a watery filling that never firms up.

Chef Tips

  • Use full-fat sour cream. Low-fat and non-fat versions can break and turn watery when baked at high heat.
  • Slice the apples evenly, about ¼ inch thick, so they cook through uniformly in the filling.
  • Cover the crust edges with foil for the last 15 minutes to prevent burning. The long bake at 400°F (205°C) will darken exposed edges fast.
  • Let the pie cool at least 30 minutes before slicing. The custard needs time to set.

Variations

  • Add a teaspoon of cinnamon and a pinch of nutmeg to the sour cream mixture for a spiced version.
  • Swap golden raisins for dried cranberries for a tarter, more colorful filling.
  • Use a crumb topping instead of a lattice for a sour cream apple crumble-style pie.

Ingredients

1
X PASTRY
for 9 inch lattice, to taste *
1 1
LARGE EACH EGG
beaten
158
CUP ML SUGAR
79
CUP ML BROWN SUGAR *
1 237
CUP ML SOUR CREAM
dairy
4 946
CUPS ML GRANNY SMITH APPLE
cored, pared *
½ 118
CUP ML GOLDEN RAISIN

Directions

Line a 9 inch pie plate with pastry.

Combine egg, sugars and sour cream; stir in sliced apples and raisins.

Turn into pastry shell.

Add lattice top; seal edges and flute.

Bake in 400 degree F oven for 50 minutes or until done, covering edges with foil during last 15 minutes baking time.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 321 37% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 48mg 2%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 9% Vitamin C 2%
Calcium 8% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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