Best Sour Cream Apple Pecan Pie Recipes

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APPLE PECAN PIE



Apple Pecan Pie image

This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Yield Makes one 9-inch pie

Number Of Ingredients 14

Pate Brisee for Pink-Applesauce Tart
Unbleached all-purpose flour, for dusting
3/4 cup unbleached all-purpose flour
3/4 cup pecans, chopped
1/3 cup packed light-brown sugar
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into cubes
2 3/4 pounds Granny Smith apples (5 to 6), peeled, cored, and cut into 1/2-inch-thick wedges
3/4 cup pecans, chopped
1/4 cup unbleached all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract

Steps:

  • Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
  • Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
  • Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
  • Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.

SOUR CREAM APPLE PIE



Sour Cream Apple Pie image

A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling are crowd-pleasers! Be prepared to serve seconds. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
2 large eggs
1 cup sour cream
1 cup sugar
6 tablespoons all-purpose flour, divided
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups chopped peeled tart apples
1/4 cup packed brown sugar
3 tablespoons cold butter

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Gently stir in apples. Pour into crust. Bake 15 minutes. , Meanwhile, combine brown sugar and remaining 4 tablespoons flour; cut in butter until crumbly. Sprinkle over pie. Bake until filling is set, 20-25 minutes. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 402 calories, Fat 19g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 238mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

SOUR CREAM APPLE PIE



Sour Cream Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 teaspoon salt
1/2 cup (8 tablespoons) cold vegetable shortening
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
2 tablespoons apple cider vinegar
4 pounds assorted apples (such as Granny Smith and Gala)
2/3 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
1/8 teaspoon salt
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2/3 cup sour cream
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
1/2 teaspoon apple pie spice
1 large egg, lightly beaten

Steps:

  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball. Divide between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples; cook, stirring, until slightly softened, 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, until the juices thicken, about 1 minute. Transfer to a separate large bowl. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples. Gently fold in the sour cream and vanilla paste. Let cool completely.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Add the filling, slightly mounding it in the center. Refrigerate until ready to bake.
  • Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself. Crimp with your fingers or a fork. Refrigerate until firm, 30 minutes.
  • Combine the remaining 2 tablespoons sugar and the apple pie spice. Brush the top crust with the beaten egg and sprinkle with the spiced sugar. Make a few slits in the crust with a knife to let steam escape. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.

SOUR CREAM APPLE PIE DELUXE



Sour Cream Apple Pie Deluxe image

This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference.

Provided by phebesue75

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

1 unbaked 9 inch pie crust
¾ cup sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 cup sour cream
½ teaspoon vanilla extract
1 egg
2 cups diced apples
⅓ cup sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup chilled butter, diced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
  • In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
  • Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
  • While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
  • After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 48.1 g, Cholesterol 51.2 mg, Fat 20 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 218.5 mg, Sugar 30.1 g

PRIZEWINNING APPLE PIE WITH SOUR CREAM CRUST



Prizewinning Apple Pie With Sour Cream Crust image

Make and share this Prizewinning Apple Pie With Sour Cream Crust recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1/2 cup cold butter, cubed
1/2 cup cold lard, cubed
1/4 cup ice water (approx)
3 tablespoons sour cream
1 egg yolk
2 tablespoons coarse sugar
8 apples, such as McIntosh, about 3 lb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, softened

Steps:

  • For The Crust:.
  • In a large bowl, whisk flour with salt. Using a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
  • In a liquid measure, whisk water with sour cream, drizzle over flour mixture, tossing briskly with a fork and adding a little more water, if necessary, until ragged dough forms.
  • Divide in half; press into 2 discs. Wrap and refrigerate until chilled, 30 minutes.(Make ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month) . Makes enough for 1 double crust pie.
  • For the Filling:
  • Peel and core apples; cut into 1/4 inch slices to make 8-cups. Place in a large bowl. In a small bowl toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.
  • On a lightly floured surface, roll out half of the pastry to generous 1/8 inch thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.
  • Roll out remaining pastry. Whisk egg yolk with 1 tablespoons water; brush some of this egg wash over pastry on rim .
  • Fit pastry over filling; trim to leave 3/4 inch overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar.
  • Bake in bottom third of 450F oven for 10 minutes. Reduce heat to 350F ; bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack.

Nutrition Facts : Calories 565.7, Fat 29.3, SaturatedFat 15, Cholesterol 75.9, Sodium 127.4, Carbohydrate 73.1, Fiber 4.5, Sugar 36.4, Protein 5

SOUR CREAM APPLE PIE



Sour Cream Apple Pie image

A quick and easy Sour Cream Apple Pie recipe

Categories     Fruit     Dessert     Bake     Thanksgiving     Apple     Walnut     Fall     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one (10-inch) pie

Number Of Ingredients 23

For crust
1 3/4 cups all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter
1/4 cup ice water or cold apple cider
For filling
8 Mcintosh apples, peeled, cored, and sliced
1 2/3 cups sour cream
1 cup sugar
1/3 cup all purpose flour
1 egg
2 teaspoons vanilla
1/2 teaspoon salt
For topping
1 cup chopped walnuts
1/2 cup all purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
pinch of salt
1/2 cup (1 stick) butter, room temperature

Steps:

  • Make crust:
  • Combine flour, sugar, cinnamon, and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.
  • Make filling:
  • Preheat oven to 450°F. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.)
  • Make topping:
  • Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.

AMISH SOUR CREAM APPLE PIE



Amish Sour Cream Apple Pie image

I found this recipe in my files. I dont remember where I got it, but it's good. I love the simplicity of the recipe.

Provided by Miss Annie

Categories     Pie

Time 1h5m

Yield 1 Pie

Number Of Ingredients 12

1 cup sour cream
1 egg
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups diced apples, peeled
1 unbaked 9-inch pie crust
1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1 teaspoon cinnamon

Steps:

  • Beat sour cream and egg together.
  • Add flour, sugar, salt and vanilla.
  • Mix until smooth.
  • Stir in apples.
  • Bake at 400 degrees for 25 minutes.
  • Mix the crumb topping ingredients until crumbly.
  • Remove pie from oven and spread with crumb topping.
  • Bake 20 more minutes.

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