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: Dec. 19, 2005

I won an apple baking contest at work with this recipe! The only thing I changed was I baked it in a gingerbread crust. It was very good and I'm making it for Christmas eve.

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41 users found this review helpful

Reviewer:

catherine m

Cooking Level: Intermediate

Home Town: Stony Brook, New York, USA

Living In: Lindenhurst, New York, USA

Reviewed: Mar. 25, 2003

Another great recipe from Eleanor!You've outdone yourself this time Ms.Johnson! This pie was to die for!The crunchy cinnamon crumble topping was excellent. I used 3 granny smith apples diced thinly, which was slightly more than 3 cups. I was a tad surpised that the apples were somewhat crunchy in spite of the 10 minute extra baking time. Nonetheless,the filling was superb and not too sweet. I would like to caution those who are searching for a strong sour cream flavor, this probably isn't for you. The strong sour cream flavor I was looking for was not there.Perhaps the topping overpowered the sour cream flavor....but it truly enhanced the filling flavors nonetheless. This pie is a unique and excitingly outstanding new dessert that I will make again and again, especially for dinner guests,as the presentation is very beautiful as well.Thanks Eleanor.

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35 users found this review helpful

Reviewer:

MAGGIE MCGUIRE

Reviewed: Nov. 29, 2004

This was my first attempt at making a pie, and it turned out great!! One of the best Apple pies I've tasted and my husband agreed. I changed a few things. I increased the sugar to 1 C. and used half brown sugar and half white. I also excluded the nutmeg and added 1 1/2 tblsp of cinnamon instead. I also coated the apple with about 1/4 c white sugar and 2 teas. of cinnamon before mixing them in the sour cream mixture. For the topping I double the amount of butter called for. Next time I will try adding a little allspice and cloves. Will make this again often!!

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24 users found this review helpful

Reviewer:

SHERS54

Living In: Dallas, Texas, USA

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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22 users found this review helpful

Reviewer:

flying chef

Cooking Level: Expert

Home Town: Hollywood, California, USA

Reviewed: Oct. 30, 2004

This recipe was very easy and tasted great! I will definitely make it again. I suggest doubling the butter to 4 tablespoons on the topping. This helps give it a clumpier texture.

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13 users found this review helpful

Reviewer:

Sarah V

Reviewed: Mar. 23, 2004

Delicious pie! I have made this twice and the second time, I added more apple - I used about 3 large spartan apples. I was able to reduce the fat and sugar content by: using fat free sour cream, and splenda with the apples. I still used real sugar for the topping and it turned out fabulous!

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13 users found this review helpful

Reviewer:

MichelleM

Home Town: 100 Mile House, British Columbia, Canada

Reviewed: Jun. 10, 2002

It's really good...creamy on the inside and crunchy on the outside. A nice, fun, different way to prepare an apple pie!

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11 users found this review helpful

Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: May 9, 2003

Just like my mom used to make and so easy! I could hardly believe there wasn't more to it! All the taste testers loved it. I used 4 medium sized granny smith apples, about 5 cups worth and would probably use more next time.

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10 users found this review helpful

Reviewer:

SARINKO

Reviewed: Jan. 19, 2006

AWESOME!! I'd been searching for a recipe close enough to a family-favorite served at a popular pie chain. I just added six oz of fresh blueberries and chilled before serving (helped it set a bit). It was a total hit all throughout the holidays!

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9 users found this review helpful

Reviewer:

M_Brown

Reviewed: Oct. 6, 2006

I loved it. My spouse wanted me to learn how to make this dish, and the idea of sour cream and apples didn't sound very appealing to me. But this recipe has me devouring this pie piece after piece!

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8 users found this review helpful