| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 premade folded pie crust
- 2 1/2 pounds McIntosh apples, peeled, cored and sliced
- 1 egg
- 1 1/2 cup sour cream
- 1 cup sugar
- 1/4 cup flour
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 3 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat oven to 450 degrees F.
- Line a deep dish pie plate with pie crust and form a decorative edge. In large bowl beat eggs lightly and stir in sour cream, sugar, flour, vanilla, and salt until smooth. Toss in apples and stir to coat. Spoon into pie shell. Bake 10 minutes. Lower oven to 350 degrees F. Bake for 35 minutes. Combine butter with rest of ingredients with fork or pastry blender. Sprinkle topping over pie and bake for 15 minutes. Cool to room temperature and chill. Serve chilled.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 919 |
| Total Fat | 50 g |
| Saturated Fat | 21 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 8 g |
| Sugar | 74 g |
| Protein | 9 g |
| Cholesterol | 97 mg |
| Sodium | 492 mg |
Reviews
my only complaint is that the real fish market pie recipe has a homemade crust with cinnamon and apple cider- much better than the “pre made pie crust” in this recipe.
Wow! I used to live near the Little Pie Company of the Big Apple in NYC and loved their “Sour Cream Apple Walnut Pie”. When I moved away, I would stop in NYC on my way anywhere just to pick up some pies for occasions! I’m so happy to have found this recipe as it seems the same. The vanilla sour cream sweetness matches the tartness of the apples nicely and the buttery walnut streusel topping is to-die-for delish! I tried it this Thanksgiving and was a little worried how high the apples were piling up but they cooked down. I also gave it about 15 more minutes to bake as the streusel topping didn’t seem to be congealing as it should but I likely didn’t need to give it more time. The pie turned out great and everyone loved it! It’s my go-to apple pie recipe now and nothing can compare! Thanks, Food Network!!
This pie has been a Thanksgiving family tradition since my mother found it in a 1980 issue of Gourmet Magazine. We’ve been making it ever since. It really is the best apple pie you will ever have. It has now become a requested contribution to all Thanksgiving meals!
I couldn’t imagine how this would taste before I made it. Sour cream…Apple pie? Once we did muster up the courage & make it, we know this would be a top player in our dessert roation. It was a brand new flavor combination for us & it just works. Try it…You won’t be disappointed.
I have had this recipie for years; since it was published in the Philadelphia Inquirer. It has become my family’s traditional Thanksgiving dessert. No pumpkin pie for us.
The topping for this apple pie was excellent, but my family and I weren’t huge fans of the pie itself. For Thanksgiving, we used Paula Dean’s recipe for crunchy top apple pie and enjoyed that much more because it had more of a “apple base” to the pie rather than this recipe which was more of a cream/heavy base (because of the sour cream.)
I had alot of apples and a ready made pie dish with pastry so I was looking for a simple apple pie dish that didn’t require a pastry top. This recipe was perfect, I had all the ingredients on hand and it was so simple to make. It beats a traditional apple pie…my husband who loves apple pie enjoyed it thoroughly and was looking for vanilla ice cream to go with it.
I’ve made this pie about 10 times. Each time it comes out perfect. VERY easy and always a HUGE hit! Many people say it’s the best apple pie they’ve ever had. The author’s pumpkin bread is also delicious.