Apple Pie

Apple Pie
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Calories 368 cals
Total Fat 19 g
Cholesterol 51 mg
Dietary Fiber 3 g
Sodium 106 mg
Protein 4 g
Total Carbohydrate 47 g

Prep Time: 30 Minutes

Time to Table: 2 Hours 30 Minutes

Serves: 8


  • 1 egg
  • 2 9-inch unbaked pie shell
  • 5 Granny Smith apples
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons unsalted butter
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1/2 cup chopped pecans
  • 1 cup Daisy Sour Cream


Peel, core, and slice the apples. Toss the apples in lemon juice in a medium bowl. Add 1/3 cup sugar, brown sugar, and cinnamon to the apples. Melt the butter in a saucepan over medium heat. Add the apple mixture and simmer for 5 minutes, covered, stirring occasionally. Strain and reserve the liquid and apples separately. Whisk the cornstarch with water. Return the apple liquid to the pan. Whisk in the cornstarch slurry. While whisking, bring the liquid mixture back to a simmer and cook for an additional 3 minutes. Pour over the apples and cool in the refrigerator for one hour. Preheat the oven to 400 degrees. Combine the apple mixture with the pecans and pour into one of the pie crusts. Top with sour cream. Toss the second pie crust onto a lightly floured surface. Cut second pie crust into 1 inch strips and arrange over the pie in a lattice design. Brush the lattice top, but not the edges with a beaten egg, if desired. Sprinkle with remaining 1 teaspoon of sugar. Place the pie pan on a cookie sheet. Reduce the oven temperature to 350 degrees. Bake the pie for 40 minutes. If the crust begins to get too dark, remove from the oven, cover with aluminum foil and return for the remaining baking time. *Optional: canned apple pie filling may be used in place of apples, lemon juice, sugar, brown sugar, cinnamon, butter, cornstarch, and water.


Average Rating:
4 out of 0 5
Markos 01/22/2013

Good recipe but substitute 2 tablespoons of flower for the 1 teaspoon of cornstarch.

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