Pennsylvania Dutch Sour Cream-Apple Pie

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READY IN: 2hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the prepared pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
  • In a big bowl, whisk the sour cream, sugar, egg, flour, salt, and vanilla until well blended.
  • Add in the apples; mix well.
  • Turn the filling into the chilled pie shell; smooth the top with your hands, laying the apple slices down flat.
  • Place the pie on the center oven rack; bake for 15 minutes; decrease heat to 350°; bake for 30 minutes.
  • Meanwhile, make the topping: in a big bowl, combine the flour, sugars, cinnamon, salt, and walnuts; add in the butter and stir with a fork, then switch to your hands rubbing the mixture gently between your fingers until it forms uniform crumbs; refrigerate until ready to use.
  • Remove pie from oven and carefully dump the streusel topping in the center, spreading it evenly over the surface with your hands.
  • Tamp the topping down lightly.
  • Return pie to oven, placing it so that the part that faced the back of the oven now faces the front.
  • Slide a foil-line baking sheet onto the rack below to catch any spills.
  • Continue baking for about 20 minutes or until golden brown.
  • Transfer pie to wire rack to cool for at least 2 hours before serving;
  • You may serve this pie chilled, so after it is thoroughly cooled, cover with loosely tented foil and refrigerate at least 2 hours.
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