Best Sour Cream Apple Tart Recipes

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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

SOUR CREAM-APPLE TART



Sour Cream-Apple Tart image

This tart is full of apples in a nut-studded crust topped with a sour cream custard. From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section. Chilling time is not included in prep time.

Provided by Leslie in Texas

Categories     Tarts

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 cup all-purpose flour
1/4 cup sugar
1/2 cup well-chilled unsalted butter (1 stick)
1 egg
1/2 cup chopped walnuts
1/2 cup apricot jam, heated and strained
2 1/2 lbs tart apples, peeled, cored and thinly sliced
1 -2 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1/4 cup sugar
1/4 cup brown sugar, firmly packed
1/2 cup raisins
1 teaspoon ground cinnamon
3/4 teaspoon grated lemon peel
2 cups sour cream
1/4 cup whipping cream
2 eggs
1/4 cup sugar
1/2 teaspoon vanilla
finely chopped walnuts

Steps:

  • For Crust.
  • Preheat oven to 375 degrees.
  • Mix flour and sugar in medium bowl;cut in butter using pastry blender or 2 knives until mixture resembles coarse meal.
  • Blend in egg, stir in walnuts and pat dough into bottom and 1/2 inch up sides of 10-inch springform pan.
  • Bake until golden brown, 20 to 25 minutes.
  • Cool and spread with warm jam.
  • For Filling.
  • Toss apples with lemon juice to taste.
  • Melt butter in large skillet over low heat.
  • Add apples and both sugars and stir to mix.
  • Cover and cook until apples are just tender, 10 to 12 minutes.
  • Uncover, increase heat to medium-high and cook until liquid has evaporated, 7 or 8 minutes.
  • Stir in raisins, cinnamon and peel; cool.
  • For Topping.
  • Preheat oven to 350 degrees.
  • Beat sour cream, whipping cream.eggs,sugar and vanilla in bowl.
  • Spoon filling into crust.
  • Very slowly pour topping over, lifting apples so topping seeps through.
  • Bake until topping is consistancy of cooked custard, 35 to 40 minutes.
  • Sprinkle top edge of tart with chopped walnuts.
  • Cool to room temperature; refrigerate at least 8 hours or overnight.
  • Serve chilled.

Nutrition Facts : Calories 670.9, Fat 37.8, SaturatedFat 20.3, Cholesterol 156.8, Sodium 75.4, Carbohydrate 81.3, Fiber 4.9, Sugar 53.4, Protein 8

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

Categories     Dessert     Bake     Thanksgiving     Apple     Chill     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pie

Number Of Ingredients 15

1 recipe pâte brisée
For the topping
3 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons all-purpose flour
For the filling
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3 tablespoons all-purpose flour
5 large Granny Smith apples (about 2 1/4 pounds)
ginger whipped cream as an accompaniment

Steps:

  • Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.
  • Make the topping:
  • In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.
  • Make the filling:
  • In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
  • Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.

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.

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



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.

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