Amish Sour Cream Apple Pie Food

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NO FAIL, SOUR CREAM PIE CRUST



No Fail, Sour Cream Pie Crust image

It's the easiest, flakiest homemade pie crust EVER! No machine required for this longtime reader favorite, a buttery pie and pastry crust recipe anyone can make.

Provided by Elise Bauer

Categories     Dessert     Baking

Time 1h20m

Number Of Ingredients 5

2 cups (280 g) all purpose flour
1 teaspoon of salt (skip if using salted butter)
2 teaspoons of sugar (for sweet recipes, otherwise skip)
2 sticks unsalted butter (1 cup, 8 ounces, 225 g) cubed
1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)

Steps:

  • Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).

Nutrition Facts : Calories 2893 kcal, Carbohydrate 227 g, Cholesterol 552 mg, Fiber 8 g, Protein 34 g, SaturatedFat 126 g, Sodium 2392 mg, Sugar 13 g, Fat 207 g, ServingSize Makes dough for 2 single crusts, or 1 double crust, UnsaturatedFat 0 g

FREEZER APPLE PIE FILLING - OAMC



Freezer Apple Pie Filling - OAMC image

This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies.

Provided by KelBel

Categories     Pie

Time 1h

Yield 4 pies, 32 serving(s)

Number Of Ingredients 8

16 cups apples, peeled and thinly sliced
4 tablespoons lemon juice
4 cups white sugar
1 cup cornstarch
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
8 cups water

Steps:

  • In a large bowl, toss apples with lemon juice and set aside.
  • Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  • Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
  • Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
  • Seal and freeze. Can be stored for up to 12 months.
  • You can also make pies right away.

APPLE SOUR CREAM PIE



Apple Sour Cream Pie image

Make and share this Apple Sour Cream Pie recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h20m

Yield 1 9inch pie

Number Of Ingredients 12

1 unbaked 9-inch deep dish pie pastry
2 cups finely chopped tart apples (Granny Smith are the best for this)
3/4 cup sugar, to taste
2 tablespoons flour
1 cup sour cream
1 egg, well beaten
1/2-1 teaspoon vanilla
1/8 teaspoon salt
1/3 cup sugar
1 teaspoon cinnamon
1/3 cup flour
1/4 cup butter, softened

Steps:

  • Set oven to 450 degrees.
  • In a bowl, combine 3/4 cup sugar and 2 Tbsp flour; add in the sour cream, egg, vanilla and salt, beat until smooth.
  • Fold in the chopped apples; mix thoroughly.
  • Pour into pie crust.
  • Bake at 450 for 15 minutes; reduce the temperature to 325, and bake for 30 minutes more; remove from the oven.
  • In a small bowl, combine 1/3 cup sugar, cinnamon, 1/3 cup flour and butter; mix thoroughly.
  • Sprinkle the mixture over the pie filling.
  • Return to oven; bake 20 more at 325 degrees.
  • Remove; let cool.

Nutrition Facts : Calories 3071.1, Fat 160, SaturatedFat 75.8, Cholesterol 434.7, Sodium 1749, Carbohydrate 389.2, Fiber 15.4, Sugar 243.9, Protein 31.8

AMISH SOUR CREAM APPLE PIE



Amish Sour Cream Apple Pie image

I found this recipe in my files. I dont remember where I got it, but it's good. I love the simplicity of the recipe.

Provided by Miss Annie

Categories     Pie

Time 1h5m

Yield 1 Pie

Number Of Ingredients 12

1 cup sour cream
1 egg
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups diced apples, peeled
1 unbaked 9-inch pie crust
1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1 teaspoon cinnamon

Steps:

  • Beat sour cream and egg together.
  • Add flour, sugar, salt and vanilla.
  • Mix until smooth.
  • Stir in apples.
  • Bake at 400 degrees for 25 minutes.
  • Mix the crumb topping ingredients until crumbly.
  • Remove pie from oven and spread with crumb topping.
  • Bake 20 more minutes.

SOUR CREAM APPLE PIE



Sour Cream Apple Pie image

Make and share this Sour Cream Apple Pie recipe from Food.com.

Provided by Derf2440

Categories     Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups diced apples
2 teaspoons flour
1 cup sour cream
1 teaspoon vanilla
1 unbeaten egg
1/8 teaspoon salt
3/4 cup sugar
1/4 teaspoon nutmeg
1 pre-baked 9-inch pie shell
1/3 cup flour
1 teaspoon cinnamon
1/3 cup sugar
1/4 cup butter

Steps:

  • Combine first 8 ingredients .
  • Pour into prebaked 9 inch pie shell.
  • Bake in 375°F oven for 30 minutes .
  • In the meantime, combine the topping ingredients .
  • Crumble over pie.
  • Bake for another 10-15 minutes .

AMISH SOUR CREAM APPLE PIE



Amish Sour Cream Apple Pie image

This is an absolutely easy to make and absolutely delicious Amish apple pie recipe. Enjoy!

Provided by Lori Jean

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 cup sour cream
1 egg
¾ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
2 ½ cups peeled, diced apples
1 (9 inch) unbaked pie crust
½ cup brown sugar
⅓ cup all-purpose flour
¼ cup butter, softened
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Beat sour cream and egg together in a mixing bowl. Add white sugar, flour, vanilla extract, and salt. Mix until smooth. Stir in apples. Transfer to the pie crust.
  • Combine brown sugar, flour, butter, and cinnamon for topping in a bowl. Set aside.
  • Bake pie in the preheated oven for 25 minutes. Remove from the oven and spread with crumb topping. Return to the oven and continue to bake until golden and bubbly, about 20 minutes more.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 54.9 g, Cholesterol 51.2 mg, Fat 20 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 258.9 mg, Sugar 36.4 g

SOUR CREAM PIE



Sour Cream Pie image

A twist on a traditional favorite. The dried cranberries add color and make it perfect for a holiday table.

Provided by Susie D

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup sugar
2 eggs
1 tablespoon flour
1 teaspoon almond extract
1 cup sour cream
1 cup dried craisins
1 pie crust, unbaked
whipped cream (optional)

Steps:

  • Preheat oven to 450 degrees.
  • Beat eggs until light & fluffy.
  • Add sugar, flour, almond extract. Mix well.
  • Fold in sour cream & craisins.
  • Pour into pie shell.
  • Place on baking sheet & put into oven. Bake at 450 degrees for 10 minutes. Reduce oven temp to 350 degrees and bake for 25 minutes. Pie should be lightly browned and set in the middle. It will still "jiggle" slightly and will firm as it cools.
  • Cool, cut into wedges, and serve with a dollop of whipped cream.
  • Note: I have also subbed dried apricots (finely diced)for the craisins and added 1/4 teaspoon of nutmeg for a different pie.

AMISH SOUR CREAM APPLE PIE



Amish Sour Cream Apple Pie image

66

Categories     Dessert     Pies     Baked Goods     Apples

Time 1h

Yield 6

Number Of Ingredients 24

sour cream
eggs
sugar
all-purpose flour
salt
vanilla extract
apples
pie shell (9 inch)
brown sugar
all-purpose flour
butter
cinnamon
sour cream
eggs
sugar
all-purpose flour
salt
vanilla extract
apples
pie shell (9 inch)
brown sugar
all-purpose flour
butter
cinnamon

Steps:

  • Use dairy sour cream for this recipe-not a sour cream substitute. Beat sour cream and egg together; add sugar, flour, salt and vanilla. Mix until smooth. Stir in apples. Place mixture into pie shell and bake in preheated 400 degree F oven for 25 minutes. Meanwhile mix topping ingredients until crumbly. Remove pie from oven and sprinkle the crumb topping over. Bake 20 minutes longer.

Nutrition Facts :

AMISH SOUR CREAM APPLE PIE



Amish Sour Cream Apple Pie image

Yummy! What more can I say...

Provided by Cassie *

Categories     Pies

Time 55m

Number Of Ingredients 10

2 eggs
1 8 oz sour cream
1 c sugar
2 Tbsp flour
1/4 tsp salt
1 tsp vanilla
3 c chopped apples
CRUMBS
3 Tbsp melted butter
1/4 c packed brown sugar

Steps:

  • 1. In a bowl, beat eggs. Add sour cream, stir in sugar, 2 T. flour, vanilla and salt. Mix well, add apples, and pour in unbaked pie shell.
  • 2. Bake at 375 for 15 minutes; then sprinkle crumbs on top of pie, return to oven for 20 - 25 until filling is set.

NO PIE APPLE PIE



No Pie Apple Pie image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom (optional, but delicious)
3 large Honeycrisp apples, peeled, halved vertically and cored
4 tablespoons salted butter, melted
2 tablespoons brown sugar
1 orange, zested and juiced (about 3 tablespoons juice and 2 teaspoons zest)
1/2 cup quick-cooking oats
1/4 cup slivered or sliced almonds
Pinch kosher salt
Honey, for serving
Vanilla ice cream, for serving

Steps:

  • For the apple pie spice: Mix together the cinnamon, nutmeg, allspice and cardamom if using in a small bowl.
  • For the apples: Preheat the oven to 400 degrees F.
  • Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don't cut all the way through. Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
  • Mix 1 tablespoon of the butter, 1 tablespoon of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a pitcher. Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits. Bake until they are just starting to get tender, about 15 minutes.
  • Meanwhile, mix together the oats, almonds, salt, remaining melted butter, remaining brown sugar, orange zest and remaining apple pie spice. Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples. Bake until the topping is slightly crisp and golden, another 10 minutes. Drizzle with honey and serve with ice cream.

AMISH TOMATO PIE



Amish Tomato Pie image

Fresh tomatoes and a rich, cheesy filling make a summertime savory pie. There is a lot of preparation for this pie, but it is well worth every minute. I love this pie on summer mountain evenings. Enjoy with cool ice tea.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Savory Pie Recipes     Pork Pie Recipes

Time 2h40m

Yield 8

Number Of Ingredients 12

1 recipe pastry for a 9-inch pie crust
2 pounds heirloom tomatoes
1 pound Roma tomatoes
1 cup diced raw bacon
½ cup sliced leek
2 cups grated white Cheddar cheese
½ cup grated Fontina cheese
½ cup mayonnaise
½ cup fresh basil, torn into small pieces
1 egg
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

  • Chill pie dough for about 1 hour.
  • Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower oven rack.
  • Slice heirloom tomatoes into 1/2-inch rounds. Remove seeds with your fingers. Place 6 slices on paper towels or a clean cloth and cover with more paper towels or another clean cloth. Arrange the remaining slices on a wire rack. Cut Roma tomatoes into 1/2-inch slices, remove seeds, and arrange them on the rack as well.
  • Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans.
  • Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
  • Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes.
  • Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool.
  • Place bacon-leek mixture, Cheddar, Fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine.
  • Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top, overlapping heirlooms with Roma tomatoes. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes.
  • Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 19.3 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 3 g, Protein 17.4 g, SaturatedFat 13.6 g, Sodium 730.1 mg, Sugar 5.1 g

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