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Stonewall Kitchen Apple Sour Cream Pie

Stonewall Kitchen Apple Sour Cream Pie

Ingredients

    • 1 (9-inch) unbaked pie crust
    • 1/2 cup Stonewall Kitchen Wild Maine Blueberry Jam
    • 3/4 cup sour cream
    • 1 large egg, slightly beaten
    • 1 teaspoon vanilla
    • 3/4 cup sugar
    • 1/8 teaspoon salt
    • 1/4 cup plus 1 Tablespoon flour
    • 6 McIntosh apples

  • Crumb Topping:
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons cinnamon
  • 5 Tablespoons butter

Directions

  1. Preheat oven to 425° F.
  2. Line pie plate with prepared pie crust and crimp edges.
  3. Spread Wild Maine Blueberry Jam or Holiday Jam evenly over bottom of pie crust.
  4. In a small bowl combine the sugar, flour and salt. Mix thoroughly.
  5. Combine the sour cream, egg, and vanilla in a medium size bowl and mix. Add the flour mixture and mix.
  6. Peel, core and slice the apples (approximately 1/4-inch thick) and add them to the sour cream mixture. Toss and coat the apples, then spread them evenly in the pie crust.
  7. Bake the pie at 425° F for 10 minutes. Reduce heat to 350° F and bake an additional 30 minutes.
  8. While pie is baking, prepare the crumb topping by combining the flour, sugar, and cinnamon in a bowl. Cut in the butter until topping resembles coarse meal.
  9. After pie has cooked 30 minutes top with crumb topping and bake an additional 15-20 minutes.
  10. Serve warm or at room temperature.
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