Apple Sour-Cream Pie

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 2 eggs
  • ½ cup plus cup sugar
  • ½ cup plus 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • cup seedless raisins
  • cups sliced apples
  • ¼ teaspoon grated nutmeg
  • 3 tablespoons butter


    1. Preheat oven to hot (400°F.).

    2. Line a nine-inch pie plate with the pastry.

    3. Beat the eggs and add the half cup of sugar, two tablespoons flour, the salt, sour cream, lemon rind and juice. Add the raisins and apples; mix well. Pour into the pastry-lined pie plate. Bake for ten minutes.

    4. Combine the remaining flour and sugar and the nutmeg. Cut in the butter with two knives until the mixture is crumbly. Sprinkle on the apple filling and continue baking for thirty to thirty-five minutes, until the crumbs are brown and the filling set. Chill.