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Apple-Raisin Sour Cream Crumb Pie

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Submitted by ctcarlson

Apple raisin sour cream crumb pie nestles sliced apples and plump raisins under a tangy sour cream custard and a buttery cinnamon crumb topping. A Dutch-style fall pie with three textures in one slice.

YIELD

6 servings

PREP

10 min

COOK

55 min

READY

1 hrs

This is a Dutch-style apple pie with two layers most versions skip: a tangy sour cream custard that binds the fruit and a heavy crumb topping that replaces the traditional top crust entirely.

The sour cream is the move that sets this apart. The acid cuts the sweetness of the apples and raisins, and the custard sets around the fruit instead of pooling into a syrupy juice. The recipe itself recommends sour over sweet cream, and it is right.

Apples release water during baking, so the egg-and-flour-bound sour cream layer absorbs that liquid and keeps the bottom crust from going soggy. It is a smarter system than the typical thickened apple slurry.

The crumb topping goes on after the first 40 minutes of baking, not at the start. Adding it later prevents the butter from melting too deep into the custard and keeps the top properly crumbly.

Pro Tips

  • Use a firm baking apple like Granny Smith, Braeburn, or Honeycrisp. Soft apples like Red Delicious turn to applesauce.
  • Plump the raisins in warm water or apple cider for 10 minutes before using to keep them from drying out the fruit layer.
  • Use cold butter for the crumb topping. Soft butter makes a paste, not crumbs.
  • Let the pie cool 1 hour before slicing. The custard sets as it cools.

Variations

  • Add a half teaspoon of cardamom to the crumb topping for a Scandinavian-leaning twist.
  • Stir chopped pecans into the crumb mix for crunch.
  • Use dried cranberries or chopped dates in place of raisins for a different fruit profile.

Ingredients

6 6
MEDIUM MEDIUM APPLES
pared, sliced
½ 118
6 90
TABLESPOONS ML SUGAR
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML SOUR CREAM
1 1
EACH EGG
beaten *
1 5
TEASPOON ML VANILLA EXTRACT
1 1
PINCH PINCH SALT *
Crumb topping
½ 118
¼ 59
CUP ML SUGAR
¼ 59
CUP ML BROWN SUGAR *
1 5
TEASPOON ML CINNAMON
1 1
SPRINKLE SPRINKLE NUTMEG *
79
CUP ML BUTTER

Directions

Fill unbaked pastry shell with apples and raisins mixed together.

Stir sugar and flour together and fold in cream, beaten egg, vanilla and salt.

You can substitute fresh cream, but sour is best.

Spoon cream mixture over apples and raisins.

Bake at 350℉ (180℃). for about 40 minutes, or until pie is golden brown.

Combine flour, sugars, cinnamon and nutmeg.

Blend in ⅓ cup butter until mixture is crumbly.

Spoon crumbs over top of pie and bake 15 minutes more, or until lightly browned.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 518 46% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 241mg 10%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 11%
Sugars g
Protein 10g
Vitamin A 13% Vitamin C 10%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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