recipe reviews for:

Sour Cream Apple Pie I

“ Diced apples are stirred into a mixture of sour cream, nutmeg, sugar, flour and egg. This chunky filling is then poured into a prepared crust and baked. While still warm, it 's topped with a crumble made of cinnamon, sugar and butter, and then it 's baked until the topping is melted and glazed over the pie. Cool and serve this luscious pie with vanilla ice cream.”

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Reviewed: Sep. 2, 2009

Not bad. My boyfriend liked it, although he said "The filling looks like cat food." It didn't stop us too much :)

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 26, 2009

MMMMMMM good!! this pie was just like marie calenders sour cream apple pie!! so good!

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Bethany

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: La Center, Washington, USA

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Reviewed: Mar. 23, 2009

I thought this recipe was a keeper! Everyone at the family dinner liked it and I was asked for the recipe. I did dice the apples quite small to ensure that they cooked through. I added 1/2 tsp cinnamon along with the nutmeg. This is a nice alternative to the regular apple pie. Thanks for sharing!

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hglenn

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Reviewed: Oct. 6, 2008

I don't like apples. I don't like pie. I certainly don't like apple pie, but alas I found myself with four pounds of apples after a lovely fall day of plucking them from the trees. I saw this recipe and randomly decided to give it a shot....fabulous! I seriously don't like apple pie and this was delicious, everyone in my family loved it! Thanks for this fantastic surprise.

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Jelena

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Reviewed: Sep. 30, 2008

Loved it! I added blueberries to the pie and it added a nice touch. Also, I added some brown sugar to the top in addition to the white sugar.

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KATISPANIAK

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Reviewed: Jul. 9, 2008

i cannot stand to rate recipes poorly...but...the apples were crunchy not soft. and i even cooked it a few minutes longer. i had to cover the apples after the first 15 minutes as they started browning on top. i did like the way that the pie was firm to slice and presented neatly. the flavor was ok. but the crunchiness of the apples, not so much...

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TRACYENGEL

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Reviewed: Mar. 30, 2008

This was an excellent pie... different, but soooo good! Family ate it up! The sour cream mixture seems very runny when you pour it in the pie shell, but bakes up to have the texture and consistency of baked custard, but with a distinct sweet creamy taste. I used a deep-dish 9" pieplate, and was glad I did, as this made a big pie. I followed the recipe except for adding about 1/2 cup finely chopped pecans and an additional tablespoon of butter to the topping mixture. I used about 3 1/2 cups of chopped fuji apples, I did not have any pie apples on hand, I would recommend good tart pie apples for this recipe. I also put the pie back in the oven for an additional 10 minutes at 400 degrees to brown the topping some more, I imagine you could put the topping on at the start of baking, or at least for the last 30 minutes, to get it nice and crisp. I'll make this again!

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flying chef

Cooking Level: Expert

Home Town: Hollywood, California, USA

Living In: Dana Point, California, USA

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Reviewed: Mar. 15, 2008

Loved the creamy and delicate inside, mmmm, It's a dream come true. However, next time i'll skip the topping, don't know why but i have a dislike for toppings... Thank you!!

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Reviewer:

lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Feb. 12, 2008

This pie has turned out delicious everytime I have made it. Its a great change to the traditional apple pie, creamy and delicious!!

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yosha

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Reviewed: Nov. 19, 2007

I don't even like apple pie...but love this apple pie!!

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Reviewer:

DEBPAT531

Cooking Level: Intermediate

Home Town: Eleanor, West Virginia, USA

Living In: Platte City, Missouri, USA

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Reviewed: Nov. 9, 2007

This was so amazing! I added a little cinnamon to the apple mixture and put the crumb topping on first thing when I put it in the oven. It turned out fantastic!

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T. Little

Cooking Level: Intermediate

Home Town: Chewelah, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 21, 2007

This pie was delicious! Everyone was surprised when I told them it had sour cream in it. I was out of nutmeg, so I used cardamom and I added a little cinnimon to the apples. I used 1 1/2 giant Gravenstein apples (I think that's what they were, I picked them off an unknown tree), they cooked wonderfully. I put the pie under the broiler for 2 minutes to brown the top a little more. Thanks for sharing the great recipe, Eleanor!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 22, 2007

Delicious! A few changes I made - I ran out of white sugar, so I used almost all brown, I used light sour cream, and I increased the butter in the crumb topping to 1/4 cup. I did broil it for a minute or so to get the topping crunchy. It was a big hit! Then I made it again without any changes to the recipe, and it was even better! My new favorite pie.

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craftytammie

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Richmond, Kansas, USA

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Reviewed: Jun. 18, 2007

Threw in some raisins, otherwise kept the same. Brought it to my Dad's for Father's Day, delicious.

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Debbie

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Reviewed: Apr. 21, 2007

SO good!!! I used 4 small granny smith apples, I probably could have added a couple more but it is really really good anyway.

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ChelseaRae

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Reviewed: Mar. 25, 2007

Loved it. Will definitely make again. Quite easy to make too - a bonus!

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Pamnto

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Reviewed: Feb. 28, 2007

This pie was so yummy!! We live near Apple Hill and get pies from up there. My family agreed this was better than any pie we have every gotten from there. This will be a new stable in our family!

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QUADCHICK

Cooking Level: Expert

Living In: Auburn, California, USA

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Reviewed: Feb. 8, 2007

this recipe is great! i found that by after chopping the apples up in to chunks, if you cover them with a cinnamon and white sugar mixture, they soak up more flavor! also. add about 1/2-1 more cup of chopped apples to the mix and you want to make sure the crumble isn't too crumblee by adding enough butter! good pie. good eats!

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Samantha

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 22, 2007

This was a delicious change of pace from standard apple pie. The creamy texture of the sour cream is a nice contrast to the other ingredients. I did not have any trouble with the sour cream separating as mentioned in another review. I did buy name brand as another reviewer suggested. I used a frozen crust that I cooked for about half the time on the package before filling the crust.

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mistycooks

Cooking Level: Expert

Home Town: Marshall, Texas, USA

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Reviewed: Dec. 3, 2006

I don't usually go for open-topped pies but this one is great! You don't taste the sour cream at all in of itself - it just has a nice overall flavor. Definitely sweet enough which I had originally wondered about...

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