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Sour Cream Apple Pie with Walnut Streusel


Sour Cream Apple Pie with Walnut Streusel

2 9-inch frozen deep-dish pastry shells

 

Apple filling:

1¼ cups sour cream

¾ cup sugar

¼ cup all-purpose fl our

¼ tsp. salt

1 egg

2 tsp. vanilla extract

3 Granny Smith apples, thinly sliced

3 Cortland apples, thinly sliced

1 Gala or McIntosh apple, thinly sliced

 

Walnut streusel topping:

¾ cup chopped walnuts

¾ cup all-purpose flour

1/3 cup sugar

1/3 cup brown sugar

1 tsp. ground cinnamon

1/8 tsp. salt

1/2 cup (1 stick) butter, softened

 

Optional garnish: Store-bought caramel sauce

 

1. To prepare the filling: Preheat the oven to 350° F. In a large bowl, whisk the sour cream, sugar, flour, salt, egg, and vanilla. Stir in the sliced apples. Pour the filling into the two frozen pastry shells and bake for 55 minutes.

2. Prepare the walnut streusel topping: In a bowl, combine the walnuts, fl our, sugar, brown sugar, cinnamon, and salt. Add the softened butter and mix until the mixture is crumbly. Sprinkle the topping over the two pies and bake until golden, 30 minutes longer. Allow to cool at room temperature for several hours before serving. If the pie has been refrigerated, bring to room temperature before serving. Plate the pie slices garnished with the caramel sauce on the side, if desired.

Serves 12.


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