Sour Cream Apple Pie
This apple pie features Rome apples, sour cream, and a sweet crumbled topping.
Serves: 8 servings
- 1 unbaked Flaky Oat Pie Crust
- 1 cup nonfat or light sour cream
- 1/2 cup sugar
- 1/4 cup fat-free egg substitute
- 2 tablespoons unbleached flour
- 1 teaspoon vanilla extract
- 4 cups sliced peeled golden Delicious or Rome apples (about 6 medium)
- 1/4 cup golden raisins (optional)
- 1/4 cup honey crunch wheat germ or chopped walnuts
- 3 tablespoons whole wheat pastry flour
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon frozen (thawed) apple juice concentrate
- To make the filling, place the sour cream, sugar, egg substitute, flour, and vanilla extract in a large bowl, and stir to mix well. Add the apples and, if desired, the raisins, and toss to mix well.
- Spread the mixture evenly in the pie shell. Spray a square of aluminum foil with nonstick cooking spray, and cover the pie loosely with the foil, placing it sprayed side down. Bake at 400°F for 25 minutes, or until the filling begins to set around the edges.
- While the pie is baking, make the topping by placing the wheat germ or walnuts, flour, brown sugar, and cinnamon in a small bowl, and stirring to mix well. Add the juice concentrate, and stir until the mixture is moist and crumbly.
- Remove the pie from the oven, remove and discard the foil, and sprinkle the pie with the topping. Reduce the oven temperature to 375°F, and bake uncovered for 25 to 30 additional minutes, or until the topping is nicely browned and the filling just starts to bubble around the edges.
- Allow the pie to cool for at least 1 hour before cutting into wedges and serving. Serve warm or at room temperature, refrigerating any leftovers.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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