We have cut back half of the sour cream in this pie, and replaced it with fat-free yogurt. I think you will never miss the extra fat and calories. Whole vanilla beans make this creamy pie especially tasty.
Makes one 9-inch shallow pie.
Ingredients:
Pie:
- 1 single pie crust, unbaked (homemade or store bought)
- 4 c tart baking apples, peeled and thinly sliced (about 3 large apples)
- 1/2 c plain non-fat yogurt
- 1/2 c sour cream
- 2/3 c sugar
- 3 Tbsp all purpose flour
- pinch of salt
- 1 vanilla bean
Topping:
- 1/2 c all purpose flour
- 4 Tbsp butter
- 1/8 tsp cinnamon
- 1/3 c sugar
- pinch of salt
Directions:
- Preheat the oven to 375 degrees F. Prepare the pie shell, and fill it with a layer of the thinly sliced apples. Arrange them evenly.
- In a medium bowl, mix together the yogurt, sour cream and salt. Use a whisk to whip it until there are no lumps. Split the vanilla bean lengthwise, using a sharp small knife. Scrape all of the vanilla seeds out and stir them into the creamy mixture until well distributed. Spoon this mixture over the apples and smooth it out evenly. Bake 30 minutes.
- Mix together the topping ingredients in a small bowl. Use a fork or pastry cutter to get a crumbly mixture. After the pie has baked 30 minutes, remove it temporarily and carefully distribute the topping over the yogurt/apple mixture. Put the pie back in the oven for another 20 minutes. This pie must cool at least an hour before slicing.