Apple Sour Cream Pie
Yield
1 piePrep
15 minCook
50 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for 9 inch lattice |
* |
| 1 | each |
eggs
beaten |
|
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
brown sugar
|
*
|
| 1 | cup |
sour cream
dairy |
|
| 4 | cups |
Granny Smith apples
cored, pared |
*
|
| ½ | cup |
golden raisins
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for 9 inch lattice |
* |
| 1 | each |
eggs
beaten |
|
| 158 | ml |
sugar
|
|
| 79 | ml |
brown sugar
|
*
|
| 237 | ml |
sour cream
dairy |
|
| 946 | ml |
Granny Smith apples
cored, pared |
*
|
| 118 | ml |
golden raisins
|
|
Directions
Line a 9 inch pie plate with pastry.
Combine egg, sugars and sour cream; stir in sliced apples and raisins.
Turn into pastry shell.
Add lattice top; seal edges and flute.
Bake in 400 degree F oven for 50 minutes or until done, covering edges with foil during last 15 minutes baking time.
