Spiced Streusel Sour Cream Apple Pie

"Wonderful spice flavor that's always nice in a holiday pie! Even though it is relatively simple to make, the streusel topping can be made a day ahead for even easier preparation. Served with vanilla ice cream, it rounds out the perfect meal and definitely delivers the 'Wow!" factor."
 
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photo by MsSally photo by MsSally
photo by MsSally
Ready In:
1hr 15mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
  • Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
  • Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).

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Reviews

  1. GzNKz4evr
    A very good recipe. I have an apple peeler/corer/slicer, so I used that instead of cutting all of the apples. The slices were very thin, so did not need to cook for very long to achieve tenderness. I was not paying attention though and used a cube of butter intead of the 5 TBSP so the topping was like a paste, but it still tasted wonderful! I will be trying it the right way next time! :)
     
  2. MsSally
    Jackie, OMG. This is wonderful. Apple pie is one of my specialties, but I've never made a sour cream apple pie. I tell you this won't be the last time. Very easy to make and yummy. I used fat-free sour cream and added a tsp of corn starch to the pie mix. Very yummy with vanilla ice cream, but then again apple pie wouldn't be right without it. Oh and I forgot to note, I messed up and bough 1/2 cup of pecans insted of walnuts. So I used 1/3 c of oatmeal to make up the difference in the nuts.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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