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Sour Cream Apple Pie with Gingerbread Crust

Makes: 12 servings
Serving size: 1 slice (1/12 of pie)
Prep 40 mins Bake 375°F1 hr 5 mins to 1 hr 10 mins
Sour Cream Apple Pie with Gingerbread Crust
  •  Gingerbread Pastry (recipe below)
  • 1/3  cup  granulated sugar
  • 2  tablespoons  all-purpose flour
  • 1/4  teaspoon  salt
  • 2/3  cup  nonfat dairy sour cream
  • 1  beaten egg
  • 2  teaspoons  vanilla
  • 5  cups  sliced, peeled cooking apples, such as Rome or Jonathan
  • 1/3  cup  all-purpose flour
  • 1/3  cup  packed brown sugar
  • 1  teaspoon  ground cinnamon
  • 3  tablespoons  butter
  • 1/2  cup  coarsely chopped walnuts (optional)
  • 3/4  cup  frozen fat-free whipped dessert topping, thawed (optional)
  •  Ground cinnamon (optional)

1. Prepare Gingerbread Pastry. Roll pastry between 2 pieces of waxed paper, from center to edges, to a circle 12 inches in diameter (press any cracks back together). Remove top piece of waxed paper, carefully invert pastry into a 9-inch pie plate without stretching it, remove waxed paper. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. Do not prick pastry. Set aside.

2. In a medium bowl stir together granulated sugar, the 2 tablespoons flour, and the salt. Add sour cream, egg, and vanilla. Stir to combine.

3. Place apples in pastry-lined pie plate. Pour filling over apples.

4. In a medium bowl stir together 1/3 cup flour, the brown sugar, and 1 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Spoon evenly over filling. To prevent overbrowning, cover edge of the pie with foil. Place on a baking sheet.

5. Bake in a 375 degrees F oven 30 minutes; remove foil. Bake for 35 to 40 minutes more or until apples are tender. Remove from oven; cool on a wire rack. Serve warm or at room temperature. If desired, dollop with dessert topping and sprinkle with additional ground cinnamon to serve. Store, covered, in refrigerator.

Gingerbread Pastry
  • 1 1/3  cups  white whole wheat flour (or 1 cup all-purpose flour plus 1/3 cup whole wheat flour)
  • 1  teaspoon  ground ginger
  • 1  teaspoon  ground allspice
  • 1/4  teaspoon  salt
  • 1/3  cup  canola oil
  • 2  tablespoons  fat-free milk
Directions Gingerbread Pastry::

1. In a medium bowl, combine white whole wheat flour, ginger, allspice, and salt. Add canola oil and milk all at once. Stir gently with a fork until mixture clings together. Shape into a ball.

Nutrition Facts (Sour Cream Apple Pie with Gingerbread Crust)
  • Servings Per Recipe 12,
  • cal. (kcal) 228,
  • Fat, total (g) 9,
  • chol. (mg) 27,
  • sat. fat (g) 2,
  • carb. (g) 34,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 17,
  • pro. (g) 4,
  • vit. A (IU) 146,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 146,
  • Potassium (mg) 107,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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