Sour Cream Apple Pie Crumble Recipe - LeGourmetTV
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It's apple crumble... in a pie shell... with a creamy texture.
Ingredients:
1 unbaked 9 inch pie crust
¾ cup (175 mL) sugar
2 Tbsp (30 mL) all-purpose flour
pinch of salt
1 cup (250 mL) sour cream
½ tsp (2 mL) vanilla extract
1 egg
2 cups diced apples (about 6 apples)
For the topping:
⅓ cup (75 mL) sugar
⅓ cup (75 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
¼ cup (50 mL) frozen cubed butter
Method:
Preheat oven to 425ºF (220ºC).
In a medium bowl, whisk together sugar, flour, and salt. Whisk in the egg, sour cream, and vanilla until smooth. Add apples, and stir to coat. Pour the mixture into a 9 unbaked pie shell.
Bake for 15 minutes, then reduce heat to 350ºF (175ºC), continue baking for another 30 minutes.
While the pie is baking, prep the topping. In a food processor pulse together flour, sugar, cinnamon, and butter. (The mixture should look like fine crumbs)
After the 30 minute bake time has passed, pull the pie from the oven and evenly spread the crumb topping over it. Back in the oven and bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate before serving.
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How to Make Pennsylvania Dutch Apple Pie
Test cook Bryan Roof makes host Bridget Lancaster perfect Pennsylvania Dutch Apple Pie.
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Apple Pie Recipe - Sour Cream Dutch Style | RadaCutlery.com
A delicious creamy custard apple pie recipe with a brown sugar and butter topping that is out of this world! Have plenty of extra ingredients on hand because this easy to make apple pie will be requested by your family and friends again and again.
Ingredients:
2 eggs
1 C sour cream
1 C sugar
2 T plus 1/4 C flour, divided
1 tsp vanilla extract
1/4 tsp salt
3 c peeled, chopped tart apples, any variety
1 (9) ready to bake pie shell
1/4 C brown sugar
3 T butter
Rada Cutllery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 142 million kitchen knives and utensils since our start in 1948.
Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
Go to to learn more about how your group can fund raise with Rada's kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).
Video Transcript:
End of Video Transcript:
Chef's Menu - Sour Cream Apple Pie
Sour Cream Apple Pie
(Makes 1 9” pie)
Pie Dough
(1-9 inch crust)
Pastry Flour 4.7 oz or 1 cup
Sugar .25 oz or 1.5 tsp
Salt ¼ tsp
Butter, unsalted, cold, cubed 3.25 oz or 6.5 TBSP
Water, Cold 1.4 oz or 3 TBSP
Biscuit Method-sift flour, sugar, salt together, add cold butter and cut into flour mixture for a mealy pie dough. Small chunks of fat should still be visible, in a dry crumbly mixture. Add water and mix until dough forms. Portion and refrigerate for several hours before using.
Streusel Topping
Walnuts or Pecans, chopped 1.8 oz or 1/3 cup
Bread flour .8 oz or 3 TBSP
Brown Sugar .8 oz or 2 TBSP
Cinnamon ½ tsp
Salt ¼ tsp
Butter, unsalted, room temp 1.5oz or 3 TBSP
Mix all ingredients together until a moist yet crumbly mixture forms. Keep refrigerated until use.
Filling
Granny Smith Apples, peeled, quartered, and sliced thin 12.3 oz or about 2.5 large apples
Sour Cream 7.75 oz or 1 cup
Sugar 7.75 oz or 1 cup
Bread Flour 1.8 oz or ½ cup
Eggs, beaten 1.8 oz or ¼ cup
Vanilla extract 1 ½ tsp
Salt ½ tsp
Preheat oven to 400 degrees. Roll out pie dough and crimp edges to fit a 9 inch pie pan, refrigerate or freeze until needed. Mix sour cream, sugar, eggs, vanilla, and salt together to form a smooth mixture. Slowly add mixture to bread flour, working out any lumps as you go. Place apples into prepared pie shell. Pour custard evenly over the apples. Top with all of the Streusel Topping. Bake in a 400 degree oven for 15 minutes to allow the crust to set up, then drop the oven to 300 degrees to set the custard for 15-30 minutes. Pie temperature should read 160 degrees in the center before removing from oven. Cool and refrigerate pie until service. Serve with soft whipped cream.
Apple Pie and Cheesecake Make a Creamy Autumnal Combination
Apple pie cheesecake is an incredible blend of classic cheesecake and apple pie. My version is served on a walnut-infused crust and topped with an easy crumb topping. It's perfect for fall!
Recipe:
Ingredients
Apple filling
2 lbs apples, peeled, cored, and finely chopped (907g) (see note)
⅔ cup light brown sugar, firmly packed (133g)
2 Tablespoons unsalted butter (30g)
2 teaspoons cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ teaspoon vanilla extract
Crumble topping
½ cup old fashioned oats (40g)
⅓ cup all-purpose flour (41g)
¼ cup light brown sugar (50g)
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
4 Tablespoons unsalted butter, melted and cooled at least 10 minutes (57g)
Crust
1 ½ cups graham cracker crumbs (170g)
⅓ cup finely chopped walnuts (40g)
2 Tablespoons granulated sugar
1 Tablespoon firmly packed light brown sugar
7 Tablespoons salted butter, melted (98g)
Cheesecake batter
24 oz cream cheese, softened, use brick-style full-fat cream cheese (680g)
1 cup granulated sugar (200g)
½ cup sour cream (120g)
1 teaspoon vanilla extract
3 large eggs, room temperature preferred
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” springform pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
For the apple filling
02:06 In a medium or large sized saucepan, combine apples, brown sugar, butter, cornstarch, cinnamon, and salt.
03:08 Heat over medium low heat. Stir frequently until butter is melted. Once butter is melted, increase heat to medium and bring mixture to a simmer. Simmer for 5 minutes, stirring frequently. Mixture should thicken slightly and apples should be tender when pierced with a fork when finished.
04:40 Remove mixture from heat and stir in vanilla extract. Pour into a heatproof bowl and allow mixture to cool while you prepare your crumble (you can place it in the fridge and stir occasionally to speed up the cooling process).
For the crumble
05:33 In a medium sized mixing bowl, combine oats, flour, sugar, baking soda, cinnamon, and salt.
06:17 Add butter to the flour mixture and use a fork to combine. Don’t over-mix, mixture should still be clumpy. Set aside while you prepare your batter.
For the crust
Preheat oven to 325F (165C).
07:15 In a medium sized bowl, combine graham cracker crumbs, finely chopped walnuts, and sugars.
08:40 Add melted butter to the mixture and stir until butter is well incorporated and all crumbs are moistened.
09:00 Press crust mixture evenly onto the bottom and up the sides of a 9-inch springform pan. Set aside.
For the cheesecake batter
09:55 In a large mixing bowl, use an electric mixer to combine cream cheese and sugar. Beat on medium-low speed until smooth, creamy, and free of lumps. Don’t over-beat or whip too much air into the batter, but do make sure batter is uniform and smooth. Scrape sides and bottom of the bowl periodically.
11:00 Add sour cream and vanilla extract and stir on low speed until combined.
11:40 Lightly beat one egg then add it to the cheesecake batter. Stir on low-speed until just combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
Assembly
13:15 Pour about half of the cheesecake batter over prepared crust in springform pan.
13:40 Using a slotted spoon to drain excess juice, layer about half of the apple mix over the cheesecake batter. Pour the remaining cheesecake batter overtop. Top batter with remaining strained apples, then scatter crumble evenly overtop (if crumble has solidified as it’s been sitting, just break it up with your hands).
16:55 Transfer to center rack of 325F (160C) oven and bake for 60-70 minutes (dark-colored pans tend to take less time, and lighter-colored pans take longer). Cheesecake is finished when, if slightly jostled, the edges are mostly set but the center still gently jiggles like jell-o. Allow to cool to room temperature in a warm, draft-free place (you could use the top of your oven or, turn your oven off, crack the door several inches, and allow it to sit for about an hour before removing to room temperature to cool further).
17:45 Transfer to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.
Notes
Apples
Weigh apples before coring/peeling. A firm, tart apple that would be good for a pie is best here. I personally prefer and recommend Granny Smith.
Storing
Store, covered, in the refrigerator, for up to 5 days.
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Sour Cream Apple Bars
Written recipe here:
When it comes to desserts, we don’t usually think of sour cream as being a key ingredient, but it definitely is here. We have a raging sweet tooth, so we’re always off in search of treats, but one of our least favorite things is to bite into something that’s way too sweet and cloying. Balance is essential, so overly sweet stuff just kind of makes us regret digging in in the first place...but not with these bars!
Like an apple crisp-cheesecake hybrid, these bars are seriously addictive. We started with a base crumble that we used half of to pat down into a crust, then we filled that with our sour cream apple filling, and topped everything off with the remaining crumble and a healthy smattering of walnuts. Die-hard apple fans will love these bars. Even those who only tolerate apples will love these bars - it’s impossible not to!