4 cups sliced, peeled Michigan Apples
1/2 cup sugar
2 tablespoons flour
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
1/3 cup nonfat sour cream
2 tablespoons sugar
1 refrigerated pie crust
Per Serving, 1/8 pie (124.45 grams)
12 g fat
39 mg cholesterol
159 mg sodium
1 g fiber
39 g carbohydrates
In large mixing bowl, combine Apples, the 1/2 cup sugar, flour, walnuts and cinnamon. Set aside. In small mixing bowl, combine sour cream, egg and the 2 tablespoons sugar. Set aside.
Place pie crust on 12-inch pizza pan. Seal any cracks. Place Apple mixture in center of pie crust, leaving 3-inch pastry rim. Pull up edges of pie crust, covering part of Apple filling, pleating pie crust edge every 2 inches. Pour sour cream mixture carefully over Apples.
Bake in 375°F oven about 50 minutes or until pastry is golden and Apples are tender. Serve warm or cold. Yield: 8 servings.
Suggested Michigan Apple varieties to use: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh, or Rome.
Variation: Use 21-ounce can Apple Pie Filling in place of fresh Apples, the 1/2 cup sugar and flour. Stir the cinnamon into the pie filling before placing on pie crust.