Cooking with Marlene Koch

Sour Cream Apple Pie

Makes servings.


Sour Cream Apple Pie


1. Preheat oven to 375°F. Line pie crust with foil and fill with beans or pie weights and bake for 10 minutes. Remove beans or weights, prick crust with a fork, and bake additional 5 minutes or until lightly browned. Remove from oven and immediately brush bottom and sides of the crust with beaten egg white and water mixture. Set aside to dry.
2. In a large bowl, lightly beat together eggs, sour cream, Splenda Granular, flour, vanilla, and salt. Stir in apples and pour into the prebaked pie shell. Bake for 15 minutes. Reduce heat to 350°F and bake for 20 minutes more, covering edges of pie crust with foil if needed to prevent overbrowning.
3. While pie is baking, combine the topping ingredients. Remove pie from oven and sprinkle on topping. Return pie to oven and bake an additional 20 minutes.
4. Cool completely before serving.

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