Nutritional Info

Nutrition Facts

Serving Size 1 (149g)

Calories 402
Calories from Fat 53 (13%)
Amount Per Serving %DIV
Total Fat 5.9g 9%
Saturated Fat 3.8g 19%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 19.7mg 7%
Sodium 93.4mg 4%
Potassium 103.2mg 2%
Total Carbohydrate 80.9g 27%
Dietary Fiber 1.3g 5%
Sugars 46.1g
Protein 5.9g 12%

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Simply The Best Apple Pie

100% would make this recipe again!
Recipe Description
Filled with fresh, sweet McIntosh apples and finished with a crumbled brown sugar and walnut topping, this pie is quite simply THE BEST apple pie I've ever eaten!
Prep time
2 hr
Cook time
1 hr
Ready In
3 hr


Serves Tool

Serves To:USMetric
2 1/2 Cup(c)  all purpose flour
1 1/2 Cup(c)  granulated sugar
2 Teaspoon(t)  cinnamon, ground
3/4 Teaspoon(t)  salt
2 Teaspoon(t)  cold unsalted butter, cut into small pieces
1 1/2 Cup(c)  sour cream
2 Teaspoon(t)  cold unsalted butter, cut into small pieces
1   large egg, beaten
7 Cup(c)  mcintosh apples, peeled, cored and sliced
1/2 Cup(c)  dark brown sugar, packed
1 Cup(c)  walnuts, chopped
4 Ounce(oz)  unsalted butter, at room temperature
4 Tablespoon(T)  apple cider


To prepare the crust:  Combine the flour, sugar, cinnamon and salt in a large bowl, and whisk to combine.  Add the butter and mix together with a pastry blender, a fork, or your fingertips until the mixture has the consistency of coarse cornmeal.  Add just enough cider, a tablespoon and then a teaspoon at a time, until the flour is evenly moistened and the dough holds together when pressed into a ball.  Do not over mix the dough or the crust will be tough.  Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 1 hour or as long as overnight.  Preheat the oven to 450°F.  Lightly flour a work surface, and roll out the dough to form a round about 2 inches wider than the top of a 10 inch pie plate.  Carefully place the dough in the pie plate and press it into the bottom and sides.  (Folding the dough loosely into quarters makes it easier to transfer.)  Turn the overhanging pastry under and flute it to make a stand up rim.  Refrigerate for 20 minutes.  To prepare the filling:  Combine the sour cream, egg, sugar, flour, vanilla and salt in a large bowl and mix well.  Add the apples and toss to coat them with the mixture.  Scrape the filling into the pie shell and immediately place it in the oven.  Bake for 10 minutes.  Reduce the temperature to 350°F, and bake for 35 minutes more.  While the pie is baking, prepare the topping:  Combine the flour, both sugars, cinnamon, salt, and butter in a bowl, and mix thoroughly.  Add the walnuts and combine well.  Remove the pie from the oven (leave the oven on) and set it on a baking sheet (to catch the topping crumbles).  Stir the filling in the crust, gently but thoroughly.  Then sprinkle the topping evenly over the filling.  (The heat from the pie will soften the topping and help to spread it.)  Return the pie to the oven and bake for 15 minutes more.  Let the pie cool on a wire rack before slicing it.

Additional notes

An Apple A Day

When it comes to a good apple pie, I'm always reminded about the old saying about an apple a day. I'm not sure the sweet brown sugar and walnut topping will keep the doctor away, but a person should live a little!

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